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CHOICE AND TESTED RECEIPTS 



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CONTBIBUTED BT 



THE LADIES OF MONMOUTH, ILL., AND ELSEWHERE 



THIRD EDITION. 

DECEMBER 1, 1907. 



Copyrighted 1907, by M. B. Sexton. 



LIBRARY ofi W>nSrIss] 
| f wo Copies nee-.- 

APR 20 1908 



V 




THIS BOOK IS RESPECTFULLY DEDICATED 
TO THE LADIES OF MONMOUTH 
AND OTHERS 
WHO HAVE SO KINDLY FURNISHED THE RECIPES 
AND TO THE MERCHANTS 
WHO HAVE GIVEN US ADVERTISEMENTS, 



We'll have flesh for holidays, fish for fasting days and moreo'er 
puddings. and flap' jacks." — Pericles Prince of Tyre. 



The continued demand for the Baptist Ladies' Cook Book since the 
second edition was exhausted, has led us to issue a third much larger and 
improved. We can only ask for this one the hearty approval which 
was accorded our others. 

We gratefully acknowledge the services of Mrs. Draper Babcock, 
Miss Carrie Smith and Mrs. W. H. Sexton to whose labors their success 
was largely due. 

It has not been our design to give a Cook Book complete in all 
departments but we trust it will prove an assistance to the housekeepers 
who are engaged in the stupendous task of cooking for the nation. 

We call special attention to our advertisers, and ask for them ah 
increased patronage. 




" Things for the cook, sir, 
But 1 know not what " — Romeo and Juliet. 



COMPILERS. 



FIRST BAPTIST CHURCH, MONMOUTH, ILL 



Soups 



"Expect spoon meat." 

— Comedy of Errors. 

Good stock is essential for good soup, and is pre- 
pared as for Bouillon or Consomme. Two or three 
kinds of meat are used in about this proportion : Six 
pounds of beef, two of veal, hock or shin bone and 
one chicken — an old fowl is best. Add the usual soup 
bouquet. Add four quarts of cold water, bring to a 
boil and simmer slowly six or eight hours, skimming 
often at first. Always use hot water in replenishing 
the kettle. The water in which meats have been boiled, 
the bones from joints of poultry and meat trimmings 
make excellent material for the soup pot. Cool and 
remove fat. It is better if made the day before serv- 
ing. Vegetables may be added as desired. These may 
be cooked separately. Or for a change : Beat two eggs 
with one cup of hot water; turn into tureen and pour 
hot soup over barley, rice, macaroni and vegetables — 
single or combined may be used. All bisques and 
cream soups, also bouillon, are improved by adding a 
spoonful of whipped cream to each cup. Use* mixed 
pickle-spices in soups, and strain. 

Bouillon. 

Four pounds juicy beef, two pounds bone, two 
quarts soft water, one tablespoon mixed herbs, four 
peppercorns, four cloves. Cut meat and bone in small 
pieces, 'boil down to three pints. Add one small onion, 
a bay leaf and one stalk of celery or small teaspoon 
celery seed, sprig of parsley, salt. Strain and reheat. 
To color add a spoonful of caramel made of burned 
butter and sugar, or brown the onion in butter before 
putting in the kettle. 

| CONSOMME. 

Two pounds of lean beef, same of lean veal, cut all 



8 



SOUPS 



into half-inch pieces. Put a tablespoonful of butter in 
soup kettle, and when hot add some of the meat and 
stir over fire until meat is a nice brown. Add two 
quarts of cold water and let simmer four or five hours: 
Then add one- fourth cup each of carrot, onion and cel- 
ery which has first been cooked for five minutes in a 
tablespoonful of butter. Add also one-half tablespoon 
salt, three cloves, three allspice berries, a bay leaf, a 
sprig of parsley and peppercorns. Simmer one hour 
longer. Strain and cool. When cold remove fat. To 
clarify use white of egg and shell. Color same as 
bouillon. 

CREAM STOCK FOR VEGETABLE SOUPS. 

Heat a quart of milk in double boiler. When ready 
to boil, thicken with two tablespoons of flour rubbed 
to a paste in one tablespoon of butter. Season with salt 
and pepper and add more butter or cream as_ desired. 

AMBER SOUP. 

Make stock as above, adding two ounces of lean ham 
or bacon. When cold add the whites and shells of 
three eggs, one-fourth teaspoon celery seed, rind and 
juice of one lemon, salt and pepper. Mix well, reheat 
and boil ten minutes. Strain through fine strainer or 
flannel bag till clear. Serve hot, with or without 
lemon. 

ASPARAGUS SOUP. 

One bunch of asparagus boiled in a quart of salted 
water until tender. Press through colander and add 
a quart of cream stock. 

BEEF BISQUE. 

A rich beef broth carefully strained and clarified 
may be weakened with one-fourth its bulk of rich 
milk. It is used in the diet of invalids and delicate 
persons who require a broth in the morning as a stimu- 
lant. Chicken broth may be weakened with milk in the 
same way, making a chicken bisque. A bisque is gen- 



SOUPS 



9 



erally a soup made of some species of shell fish, like 
oysters, lobsters or crawfish. 

FRUIT BOUILLON. 
Miss Amy R. Rodgers. 

(A Danish Recipe.) 
Grape juice, with a little lemon. Huckleberry 
(using one quart of fruit to one of water) with lemon. 
Strawberry or blackberry juice may be used. The 
syrup from canned fruit and jelly may also be util- 
ized. A good combination is : One box of cherries., 
one pint of raspberries, three-fourths pint of currants. 
Boil together in three pints of water till very tender. 
Strain through a seive or cheese cloth laid in colander. 
Heat again and sweeten to taste. Thicken slightly 
with tablespoon of corn starch or lightning tapioca. 
Serve ice cold in summer or hot if desired. Put into 
each cup a few sweet croutons made like ordinary 
croutons except that brown sugar is prinkled on them 
and allowed to dissolve just before they leave the oven. 

ICED BOUILLON. 

For the soup make a strong, clear beef bouillon and 
season with salt, cayenne, lemon juice, and sherry ; 
strain and set with a little gelatin, about a teaspoonful 
to a pint, so that it merely will hold its form. In serv- 
ing, chill your bouillon cups well and fill with the jelly 
broken into bits. Pass strips of Boston brown bread 
with this. 

ICED FRUIT SOUP. 

Simmer one grated pineapple in one quart of water 
until tender, then add six peaches, one banana, and 
cook until they can be pressed through a sieve. Add 
a quart of boiling water and two tablespoons of ar- 
rowroot blended in a little cold water. Simmer five 
minutes ; add juice of one lemon and enougii sugar to 
.sweeten; when ice cold serve in glass cups. 

CREAM' OF CARROT. 
Cut carrots in small pieces to make a quart. Boil 



10 



Soups 



slowly in water to barely cover till very tender. Rub 
one-half through sieve. Add to pulp one quart of 
white stock (veal or chicken, and let simmer one-half 
hour. Thicken with two tablespoons of flour rubbed 
in one of butter. Season to taste, adding one teaspoon 
of sugar and one-half cup of cream. Beat yolks of two 
eggs with another half cup of cream. Mix with a lit- 
tle hot soup, then stir in mixture quickly. Do not let 
boil again. . Pour over remaining half of carrots, 
pressed through a potato sieve. 

CELERY SOUP. 

Wash and cut into small pieces four or six stalks of 
celery with leaves and a slice or two of onion. Boil in 
sufficient water to cover till tender. Press through col- 
ander and add a quart of cream stock. 

CREAM OF CELERY SOUP. 

One quart chicken or veal broth, one quart milk, 
one-half cup rice, one teaspoon salt, one head celery, 
seasoning. Put rice to cook in sauce pan with a pint 
of milk and teaspoon salt. Grate into the rice the white 
stalks of celery and simmer gently together until rice is 
tender enough to rub through a sieve. Return to the 
fire and add one quart of stock gradually. If the stock 
does not dilute the soup to a creamy consistency, add 
part of the milk that remains. Let the soup get scald- 
ing hot. Season with salt, white pepper, and a very 
little nutmeg and serve at once. 

CHESTNUT SOUP. 

Blanch and boil fifty Spanish chestnuts thirty min- 
utes. Drain and pound fine and rub through sieve. 
Add two quarts of stock and one pint of stale bread 
crumbs without the crust, and simmer two hours. 
Strain again. Just before serving add a pint of milk 
or cream, tablespoon of butter, salt, pepper and a grat- 
ing of nutmeg. 

CHICKEX SOUP. 
Mrs. L. E. Robinson. 

To one chicken put five pints cold water and a slice 



SOUPS 



11 



of fat bacon, and boil slowly down to a quart. Re- 
move chicken. Just before taking from fire add a cup 
of cream and a little parsley and onion to season. 
Thicken as usual, — a tablespoon of butter rubbed into 
one tablespoon of flour. Barley and rice are both nice 
for chicken soup. They should be boiled slowly, in a 
separate vessel, and added to the soup about twenty 
minutes before removing from the fire. 

CHICKEN CREAM SOUP. 

Boil chicken until tender. If too fat, skin. Season 
to taste. Make thickening as for gravy : Whites of 
two eggs, one pint sweet cream ; whip each separately, 
then stir into soup. Will serve eight persons. 

CLAM SOUP. 

Pour one-half pint of water into stew kettle, add one 
quart of milk ; allow it to boil, then add contents of a 
can and lump of butter (the size of a walnut) ; cook 
two minutes ; season to taste. Serve hot. 

COCOANUT SOUP. 
Mrs. Eliza B. Smith. 

Stir together two tablespoons of flour and three of 
butter. Add two quarts of veal or chicken stock, and 
one-half pound of freshly grated cocoanut, a blade of 
mace and outer peel of half a lemon. Cook ten min- 
utes, stirring constantly. Strain, pressing out juice of 
cocoanut. Reheat. Add cup of hot cream and serve 
with shredded almonds. 

CORN SOUP. 
Miss Mabel Pillsbury. 

Two cups of soup stock — veal preferred, two and a 
half of water, one of milk or cream, one can of corn. 
Boil together thirty minutes or longer. Salt and pep- 
per to taste. Rub through a sieve, serve hot. 

CORN SOUP. 
Mrs. W. P. Graham. 

One can corn, one pint of milk, a small piece of 
onion. Cook this together half an hour. Strain, add 



12 



SOUPS 



a quart of milk. When boiling add one heaping table- 
spoon of flour and two tablespoons of butter, rubbed 
together ; salt and pepper to taste. Part milk and part 
cream improves it. 

GREEN CORN SOUP. 
Mrs. E. C. Cady. 

Cut kernels from and scrape ten ears of corn. Boil 
twenty minutes in two quarts of water, with one onion 
cut fine. Ten minutes before serving add two table- 
spoons of butter, salt and pepper and dumplings made 
by cutting one egg into flour till stiff like rice, and last 
chopped parsley. 

CORN CHOWDER. 
Mrs. J. W. Sipher. 

Fry two medium sized onions in butter five minutes. 
Add eight potatoes sliced thin. Cover with water and 
cook slowly one-half hour, then add corn from eiglit 
ears or one can of corn. Cook another half hour. 
Season with pepper and salt and one quart of rich 
milk and bring to a boil and add two tablespoons but- 
ter rubbed smooth with one of flour. 

CUCUMBER SOUP. 

Simmer in one pint of water four sliced cucumbers 
and two sliced onions until very soft, and then press 
through a sieve. To this add one pint of scalded milk, 
a thickening of one tablespoonful of butter and two of 
flour, a seasoning of salt and pepper and simmer slow- 
ly for ten minutes. 

CREOLE SOUP. 

Remove the seeds from a green pepper and chop it 
fine. Take three tablespoonfuls of chopped onion, and 
cook slowly in two tablespoonfuls of butter until the 
onion changes color. Add three tablespoonfuls of 
flour, and stir until nicely browned, then add gradually 
two cupfuls of strained tomato and four cupfuls of 
good rich white stock. Simmer for twenty minutes, 
season to taste, add two tablespoonfuls of grated horse- 



SOUPS 



13 



radish and one teaspoonful of lemon juice. Strain and 
serve at once. 

CREAM OF BARLEY SOUP. 
Miss Amy Rodgers. 

One-half pound pearl barley, three pints of veal 
stock. Simmer very gently one and one-half hours. 
Remove one-third to another kettle. Rub the rest 
through a sieve and add to it the whole barley and 
one-half pint of cream. Season with a little salt. Stir 
until very hot and serve. 

DUCHHES.S SOUP. 
Mrs. James French. 

Two slices each of carrot and onion cooked five 
minutes in one tablespoon of butter. Add one quart 
of white stock (either veal or chicken), one small blade 
of mace. Cook fifteen minutes. Melt two tablespoons 
butter, stir in two tablespoons flour until free from 
lumps. Add gradually the seasoned stock and one 
pint of milk or thin cream. Add salt and pepper and 
four rounding tablespoonfuls of grated cheese. Cook 
two minutes and serve. 

YANKEE FISH CHOWDER. 
W. J. Sanborn. 

Cover the bottom of a deep sauce pan with thin 
slices of nice salt pork. Put in alternate layers of 
sliced potato and fish, seasoning each layer to taste ; 
using two pounds of fish to a quart of potatoes. Add 
enough cold water to cover and boil slowly for one 
hour, then add same amount of milk as cold water, 
bring to a boil and serve hot. Half as many onions 
as potatoes may be used if desired. Clams may take 
the place of the fish. 

GRAPE SOUP. 

Take six cups of hot water (not boiling), stir in 
slowly a half cup of sago, and add a four-inch stick of 
cinnamon and a teacupful of seeded raisins. Boil one- 
half hour and stir frequently to prevent the sago from 
getting lumpy. Then add two cups of grape juice 



14 



SOUPS 



(preferably homemade), and sugar, and salt to taste. 
Let boil and it is ready to serve. This is for six peo- 
ple. 

FRENCH GUMBO SOUP. 
Miss E. P. Phelps. 

Three slices of bacon, three onions, one young, 
tender chicken, one quart tender okra pods, three 
green peppers. Fry the bacon to a light brown, slice 
onions and fry in bacon fat. Cut chicken in small 
pieces and fry with bacon and onions to a light brown. 
Add the peppers cut fine and the okra cut in small 
pieces. Pour over the whole two quarts of boiling 
water. Cook till tender and season to taste. 

BISQUE OF LOBSTER. _ 
Mrs. Eleanor Phelps Pratt, Chicago. 

Put the bones and rough meat of the lobster into a 
pint of cold water and boil twenty minutes, strain and 
add sufficient hot water to bring the filtrate up to one 
pint. Mix one tablespoonful of butter with two table- 
spoonfuls of flour, add this to one quart of hot milk 
and boil ten minutes. Dry the coral (or pink ends of 
claws) in the oven and rub fine with one teaspoonful 
of salt, one scant teaspoonful of pepper and a pinch of 
cayenne. Place the tender pieces of lobster, cut in 
dice, in a tureen and pour over them the thickened 
milk mixed with the broth. In case the coral does not 
give sufficient color to the soup, any pink or red fruit 
coloring may be used to tinge it. 

MACARONI SOUP. 

Use two quarts of clear soup stock and four ounces 
of macaroni which has been boiled till tender with a 
tablespoon of butter and an onion stuck with cloves. 
Drain before adding to stock and cook ten minutes. 
Send to the table with grated cheese. The macaroni 
may be cut in rings. 

MULLIGATAWNY SOUP. 

Brown a chopped onion and turnip in a saucepan 
with butter and half a pound of lean, chopped ham. 



SOUPS 



15 



Pour over it three quarts of hot stock and stir in a cup- 
ful of flour. Add three pounds of canned tomatoes, 
boil two hours and press through a sieve. Cut the 
meat of a cooked chicken into dice, add a cupful of 
boiled rice, and season with a tablespoonful of curry 
powder and salt and pepper to taste. 

MUSHROOM SOUP. 
Mrs. Louie Babcock Tabor, Denver. 

Milk, three pints ; one can mushrooms, one teaspoon 
salt, one saltspoon pepper, one tablespoon butter, 
yolks of three eggs. Boil milk in double boiler, then 
add mushrooms chopped fine ; also the liquor which is 
over them; then put in the seasoning and lastly the 
eggs, well beaten. 

MOCK TURTLE SOUP. 
Mrs. J. M. Turnbull. 

Wash one pint of black beans and put in a bowl, turn 
cold water enough over them to cover them when they 
are swollen and let them soak over night. In the 
morning turn the beans into a soup kettle, add to them 
five quarts of cold water, half a pound of salt pork, cut 
into small pieces, and one-quarter of a pound ot lean 
veal. Grate one small turnip, one carrot and three 
medium-sized onions ; add them to the other ingred- 
ients. Half an hour before serving time add salt, pep- 
per and ground cloves, putting in enough to be tasted 
distinctly. Strain through a colander. Meanwhile boil 
two eggs hard, slice them, and put the slices in the bot- 
tom of the tureen with veal shredded. Thoroughly 
heat the soup, turn over them, and serve. This soup 
requires three to four hours of slow cooking. Sliced 
lemon may be added. 

ONION SOUP. 

Stir together one-half cup of butter and three cups 
of chopped onions till they begin to brown. Add one 
scant cup of water and cook till water boils away and 
onions begin to brown. Add one quart of cream stock, 
season to taste. Add yolks of four well beaten eggs 



i 



16 SOUPS 



in one-half pint of cream. Cook five minutes and 
strain. Serve with croutons. 

OX TAIL SOUP. 

One of the most nutritious soups is made from ox 
tails. Cut two or three ox tails into lengths that will 
fit into a frying- pan. Fry out one slice of pork and 
into the fat put one onion sliced. As soon as it is 
cooked to a golden color lay in the ox tails and fry, 
turning often until browned slightly all over. Cut into 
smaller sections and put in a soup kettle with four 
quarts of water, adding the onion. Cook slowly for 
several hours or until the meat falls from the bones. 
Do not let it boil, but keep at the simmering point 
Add two carrots, sliced fine, a stalk of celery or some 
celery salt and a sprig of parsley and two cloves. Cook 
until the vegetables are soft, season with salt, then 
strain and add a tablespoon of catsup. This soup needs 
no thickening, as it is rich in p-elatin, but some cooks 
add a tablespoon of farina a half-hour before it is done. 
If pork is disliked, substitute a tablespoon of butter. 
It is sometimes more convenient to cook the ox tails 
the day before the soup is to be served. On the second 
day an hour before dinner, put it on to reheat and add 
the vegetables and seasoning. Have the tureen heated 
by filling it with hot water. Heat thin crackers until 
crisp, to serve with the soup. 

OYSTER SOUP. 
Mrs. Harriet Morgan. 

Three pints milk brought to the boil, in which stir 
one-half cup of finelv powdered crackers, butter size of 
an egg, pepper and salt to taste. Last add one quart 
oysters and bring to the boiling point. Serve hot and 
at once. 

OYSTER SOUP XO. 2. 
Mrs. T\ r . S. Holliday. 

Drain juice from a can of oysters and heat. Have 
also heated to a boil one quart of milk. Put two table- 
spoons of butter into a stew pan. When hot pour in 



SOUPS 



(7 



oysters and cook two minutes. Pour all together. 
Season and serve at once. 

OYSTER PLANT SOUP (OR SALSIFY). 
Miss Minnie Babcock. 

Wash and scrape one bunch of the oyster plant, 
cover with boiling- water and boil slowly until tender, 
about one hour. Add one quart of milk, half a tea- 
spoonful of salt and a pinch of pepper. Rub one table- 
spoonful of butter and one tablespoonful of flour to a 
paste and add to the soup. Stir constantly until the 
soup boils again. Stand on the back part of the stove 
ten minutes before using. 

• PEA SOUP. 
Mrs. W. B. Jenks, Chicago. 

Half peck young green peas ; shell and boil peas and 
pods separately. Mash peas through colander. Strain 
water off of pods and mix with peas. Just before serv- 
ing add one quart of rich milk or part cream ; butter 
size of egg and salt. 

PEA SOUP. 
Mrs. Ella Millspaugh. 

One can marrowfat peas, two teaspoons sugar, one 
quart cold water, one pint milk, one slice onion, two 
tablespoons of butter, two tablespoons of flour, one. 
teaspoonful salt. Drain peas from their liquor, add 
sugar and cold water, simmer twenty minutes, rub 
through a sieve, reheat and thicken with butter and 
flour. 

PEANUT SOUP. 

To a pint of veal stock add one pint of milk, butter 
and flavor of onion ; season. Add two cups of ground., 
roasted peanuts. Simmer twenty or thirty minutes. 

Add half a pint of peanut butter to one quart of boil- 
ing milk, season with a bay leaf, a little salt, celery 
salt, or extract, and one tablespoonful of grated onion. 
Cook for six minutes in a double boiler, and then thick- 
en with one tablespoonful of flour or cornstarch, 



18 



SOUPS 



moistened in a little cold milk. Cook until smooth, 
strain through a fine sieve and serve at once with crou- 
tons made of entire wheat bread, or chopped or ground 
peanuts may be added after the soup is strained. 

POTATO SOUP. 
Mrs. W. Warner. 

Boil for three-quarters of an hour in just sufficient 
water to cover four peeled potatoes, piece of celery, 
small piece of onion and whole mace. Mash potatoes, 
and strain through colander in three pints of boiling 
milk. Add butter, salt and pepper. Boil up two or 
three times and pour in tureen, in which are grated 
parsley and three tablespoons of whipped cream. 

POTATO SOUP, NO. 2. 
Mary A. Page. 

Pare and slice six good sized potatoes, slice one 
onion, season with a few sprays of parsley, pepper and 
salt, butter size of an egg, boil in one quart of water. 
When clone add one quart of rich milk, and slice three 
hard boiled eggs into soup. 

SOUP A LA HEINE. 
Miss Christine Fasbender. 

Use either beef or chicken stock or both. Boil cel- 
ery in stock to flavor. Before serving, add butter and 
small quantity of flour, not enough to thicken. Cut a 
little of the meat in thin strips and add chopped al- 
monds. 

SALMON SOUP— QUICKLY MADE. 
Mrs. M. B. Sexton. 

One tablespoon of butter, melted in stewpan. Add 
two tablespoons of flour ; mix well ; small teaspoon of 
salt and one of celery salt, one saltspoon of white pep- 
per. Add this thickening to one quart of boiled milk. 
Have ready one small can of salmon free from skin 
and bone, chipped fine ; add to milk. Boil up once and 
serve immediately. 



SOUPS 



CREAM OF SPINACH. 

Boil a peck (or less) of spinach. When tender rub 
through strainer. Add liquor in which it was boiled, 
with one pint of stock, two tablespoons of butter, rub- 
bed with two tablespoons of flour, one pint of cream 
or milk. Add one well beaten egg just before serving 
and cook one minute. 

TAPIOCA SOUP. 
Mrs. Belle Parsons. 

Simmer in one quart of stock three cloves, three bay 
leaves. Ten minutes before serving remove cloves and 
bav leaves, add one tablespoon instantaneous tapioca, 
oour over one well beaten egg. Serve immediately. 
This is fine. 

TOMATO BISQUE. 
Mrs. J. H. McMillan. 

One pint can of tomatoes, one pint ot sweet cream, 
one-half teaspoon soda, one teaspoon sugar, one table- 
spoon of minced onion, one tablespoon of corn-starch, 
one tablespoon of butter, one-half pint boiling water, 
two tablespoon fuls rolled crackers, salt to taste. Stew 
the tomatoes with the water and onion for half an houi 
then add sugar, salt and pepper. Heat the cream and 
add soda to it. Rub butter and corn-starch (or flour) 
to a paste, thin with a little of the hot cream and stir 
into the cream just as it comes to the- boil. Cook till 
well thickened. Press tomatoes through a colander, 
add cream and rolled crackers and serve at once. 

TOMATO BOUILLON. 
Mrs. Eliza Smith. 

One can tomatoes put on to boil. After boiling add 
one teaspoon of soda, then strain tomatoes ; add one 
tablespoon butter, salt and pepper to taste. Set on 
stove to keep hot, but not to boil. When ready to serve 
stir in one pint and a half of boiling milk. Serve in 
cup with teaspoon of whipped cream on top. 



20 



SOUPS 



/ TOMATO SOUP. 

Mrs. W. S. Holliday. 

One quart of tomatoes, one quart of water, small 
piece of bay leaf, one slice of onion, salt, pepper and 
pinch of soda, one teaspoon flour rubbed with table- 
spoon of butter. Serve with teaspoon of whipped 
cream in each dish. 

CROUTONS. 

Butter a slice of bread, cut it into dice and brown 
in the oven, drying them first. Sippets are evenly cut 
oblongs toasted. 

CRISPS. 

Cut a cream loaf into thin slices, remove the crusts 
and spread with melted butter. Roll closely and tie 
with white string. Bake in a medium oven ten min- 
utes or until slightly browned. Remove strings and 
serve hot with clear soups or salads. 

DROPPED DUMPLINGS. 
Mrs. O. J. Blackburn. 

Beat an egg, one teacup milk, pinch salt, teaspoon 
baking powder, flour enough to make stiff batter. 
Drop in kettle in which chicken or veal is stewing, 
cover, let boil about fifteen minutes. * 

POTATO DUMPLINGS FOR SOUP. 

Mrs. Dorothea Christensen. 

Six medium sized potatoes boiled and mashed fine 
with one large tablespoon of butter; four eggs broken 
into potatoes and all beaten thoroughly until very 
light; about one tablespoon flour, just enough to keep 
batter together. Drop from side of spoon in pear 
shape into hot soup and cook three minutes. Should 
be light as feathers. 

FORCEMEAT BALLS. 

Chop very fine or grind soup meat to make one-half 
cup. Add one-quarter cup of cream in which has been 
-tirred bread crumbs to make a smooth paste. Stir 



SOUPS 21 



over fire a few moments. Add a tablespoonful of but- 
ter, a little salt, a pinch of cayenne pepper and the 
meat with the white of an egg, beaten a little, so it can 
be mixed thoroughly in. Make the mixture into balls 
about the size of Delaware grapes. Drop them in a 
quart of salted, slowly boiling water or stock to hard- 
en. They will be done in five minutes. The water 
must not boil hard, but merely bubble at the edge of 
the pan it is in. 

LEMONS FOR SOUP. 

Select very thin skinned Messina lemons and cut 
them in thin slices with a very sharp knife across the 
fruit. Divide these slices in quarters. 

NOODLES. 
Miss Vie Pittinger. 

One pint of crearm one tablespoon of butter. Bring 
to boiling point and stir in as much flour as it will take. 
Stir till it will cling to spoon and leave the pan. Cool 
and stir in two eggs and a little salt. Drop in soup 
from teaspoon. 

NOODLES. 
Mrs. J. B. Simon. 

One egg beaten light; add flour to make very stiff. 
Roll thin as possible and cut fine. Let dry an hour or 
so. Put in pot ten minutes before serving and boil 
hard. A tablespoon of well popped corn, added just 
before serving, is excellent in corn soup. It may be 
used in other cream soup. 



Fish 

"This fish was well fished for." 

— Winters' Tale. 



BAKED FISH. 
Mrs. M. I. Fairchild. 

Roll in flour with salt and pepper. Put in hot pan 
with three tablespoons of lard. Put a potato in fish to 



22 



FISH 



hold in shape. Bake till brown and tender — three- 
quarters to an hour. 

BAKED FISH. 

Clean carefully ; wipe dry, rub with safe and dredge 
with flour, fill with dressing and tie, or sew up. Place 
in pan with a few slices of salt pork across, or use but- 
ter. Pour in enough hot water to prevent burning. A 
four or five-pound fish will require from one to one 
and a half hours to bake. If a cloth is first put in the 
pan, the fish can be lifted out without breaking. 

Dressing: Use bits of stale bread, soaked in cold 
water, press dry ; add one onion chopped fine, salt, 
pepper and butter. Add two eggs if desired. 

Sauce : One tablespoon butter, one of flour ; mix 
smoothly together, pour on one pint boiling water, 
salt and pepper to taste, and four hard boiled eggs 
sliced. Pour around fish. Have a few slices of lemon 
on fish. 

BOILED LAKE TROUT OR WHITE FISH. 
Alice M. Hanna. 

Split the fish open, clean thoroughly, wipe dry, cut 
off the head, take hold of the back bone next the head 
and gently but firmly pull it out from the fish and thus 
you can bring all the bones with it. Lay on a flat per- 
forated pan or broiler and place in the broiling oven 
of a gas range. It takes about twenty minutes to broil. 
When done season with salt and pepper and half tea^ 
cup drawn butter. Sprinkle fish with finely chopped 
parsley and garnish dish with thin slices of lemon. 

CREAM FISH. 
Mrs. Eliza B. Smith. 

Boil two pounds of white fish or red snapper. When 
done, skin and bone, and pick into fine pieces. Put 
two-thirds pint of cream in double boiler. Rub two 
tablespoonfuls flour into one-half cup butter; pepper 
and salt to taste and stir into boiling cream. Pour this 
over fish, add grated rind and juice of half a lemon. 
Mix thoroughly. Put into baking dish and cover with 



FISH 



23 



cracker crumbs damoened with one tablespoon melted 
butter. Bake and serve hot. Will serve ten persons. 
Canned salmon may be used in same way. First drain 
all the liquor from salmon and chop fine. Or creamed 
fish may be baked and served in green peppers. 

FISH CUTLETS. 

Mix equal parts of mashed potato and finely flaked 
cooked fish. Moisten with hot cream or fish sauce and 
season highly, and form into cutlet shape, or round 
cakes, or like croquettes. Roll in fine bread crumbs, 
then in beaten egg, then in crumbs which have been 
moistened in melted butter. Lay the cutlets in a pan 
and bake them until they are brown, or brown them 
under the flame of a gas broiler, or brown them in a 
spider in salt pork fat. Serve stacked around a mound 
of nicely seasoned mashed potatoes, and decorate the 
edge with pickles cut in fancy shapes. 

DEVILED FISH. 
Mrs. John E. Brewer. 
One quart of hot cream, two tablespoons butter, two 
heaping tablespoons corn starch, half saltspoon white 
pepper, half teaspoon celery salt, a very little red pep- 
per. Scald the cream, melt the butter in a quart sauce- 
pan ; when bubbling add the dry corn starch, stir until 
well mixed ; add one-third of the cream, and stir as it 
boils and thickens ; add more cream and boil again. 
When perfectly smooth add the rest of cream ; the 
sauce should be very thick ; add the seasoning and mix 
while hot with fish. Bake in shells. 

ESCALLOPED FISH. 
Mrs. J. D. Diffenbaugh. 

Boil three pounds of fish until tender, take out the 
bone. Dressing : One quart milk, salt, pepper, one 
tablespoonful butter and three tablespoonfuls of corn 
starch ; boil to a thick dressing. Line the platter with 
a layer of dressing, then of fish, etc., etc., the last be- 
ing the dressing ; sprinkle over top bread crumbs or 
cracker crumbs. Bake one-half hour and serve in bak- 
ing- dish.. 



FISH 



PLANKED SHAD OR LAKE WHITE FISH. 
Mrs. A. W. Gates. 

Lay the fish split down the back skin side down on 
the plank. Brush over with melted butter and sprinkle 
witn salt and pepper. Bake about a half hour in a hot 
oven. The lower oven of a gas range is best. When 
cooked fill the space between the hsh and edge of 
board with duchess potatoes brushed over with beat- 
en egg diluted with milk, and let brown in oven. Gar- 
nish with parsley, radishes and lemon. Serve with 
maitre d' hotel butter. 

BAKED COD FISH. 

One teacup of codfish picked fine and washed in sev- 
eral waters. Let cool in luke warm water while mix- 
ing two cups mashed potatoes with one pint sweet milk, 
two eggs, a good sized lump of butter, pepper and salt 
if necessary. Add codfish, mixing all together. Pour 
in pudding dish and bake about one-half hour. 

.SALT COD. 
Mrs. M. A. Phelps. 

Pick up fine a cupful of salted cod and soak until 
fresh enough for use. Fry a chopped onion in a table- 
spoon of butter until brown. Add the fish with water 
enough to cover, a green pepper chopped fine, and a 
cupful of stewed tomatoes. Stew slowly for half an 
hour. This may be served with toast. 

FRIED FROG'S LEGS. 
Mrs. Charles Perley. 

Formerly, the saddle only, that is the hind legs of 
the frog, was served, but owing to increasing scarcity 3 
in the case of large frogs, the entire body, with the 
exception of the head, is now considered edible. The 
method of cooking, however, is the same. While frogs 
can be cooked in various ways, the following- is sim- 
ple and most satisfactory. After the skins are removed 
and they are prepared for cooking, salt according to 
one's individual taste. Have ready a frying pan with 
sufficient butter, or lard and butter, to cook them. Roll 



FISH 



25 



each in a mixture of two parts flour to one part corn 
meal, fry rather slowly at first and after they are 
browned nicely, they are ready to serve. 

FRIED FROG LEGS. 
Mrs. A. W. Gates. 
Dress the hind legs of frogs by removing the skin 
and feet, parboil five minutes in salted water, acidu- 
lated with a little lemon juice or vinegar; drain, wipe 
dry, egg and bread crumb, and fry in deep fat. Serve 
on a folded napkin. Garnish with lemon and parsley. 

FROG LEGS, CAMP STYLE. 

Prepare as above. Roll in flour or Indian meal and 
saute to a golden brown in fat tried out of salt pork. 

LOBSTER CUTLETS. 
Mrs. Flora B. Romer. 
Brown one tablespoon of butter, one tablespoon of 
flour, a little parsley and grated onion, salt, one cup 
of soup stock, and add lobster. Just before removing 
from the fire add the yolks of two or three eggs. Let 
stand all day on ice. Then mould in the form of cut- 
lets, dip in cracker crumbs and fry in hot fat. 

LOBSTER NEWBURG. 
Pint can for eight persons. Put about one-half pint 
of cream on stove with yolks of two eggs well beaten. 
Stir constantly until it thickens ; add lobster and sea- 
soning. When well heated it is done. Serve in small 
dishes or fluted paper cases. 

BAKED SALT MACKEREL WITH CRUMBS. 

Thoroughly freshen two mackerel by soaking over 
night, and then by washing in cool, fresh water in the 
morning; wipe dry and squeeze lemon juice over the 
inside. Put one of the fish in the bottom of a baking 
pan and cover it with a thick dressing made of bread 
crumbs well seasoned with parsely, pepper, salt, but- 
ter, and bits of the outside of a lemon peel. Lay the 
other fish on this dressing and baste with melted but- 
ter and hot water. Bake until brown, remove, without 
disturbing the layers, to a hot platter, and cover the 



26 



FISH 



top with bread crumbs moistened in melted butter and - 
baked brown. Garnish with slices of lemon and 
minced parsley. 

BROILED SALT MACKEREL. 

Freshen mackerel. When ready to broil, drain. 
Pour on boiling water and let stand a few minutes, 
drain and dry with a cloth. Butter the bars of a grid- 
iron. Lay fish on broiler, inside down. Turn for a 
short time. . Serve on a hot platter with plenty of but- 
ter and slices of lemon. 

Sauce : Use in the proportion of one large spoon- 
ful of butter to one gill of cream. Turn over fish hot, 
just before serving. It may be baked one-half hour 
and served with cream sauce. 

FISH RAMEKINS. 

Take any cold boiled fish of the white meated kind, 
like cod, haddock or halibut, pick it apart, rejecting all 
bones and skin, and for one pint of the fish make the 
usual cream sauce, using a cup and a half of milk or 
thin cream. When well mixed turn it into well-but- 
tered ramekins, not quite full. Sprinkle lightly with 
buttered cracker crumbs and bake in a hot oven fifteen 
minutes. Serve in the dishes. 

CREAM SALMON. 
Mrs. E. J. Pillsbury. 

Drain all the liquid from a can of salmon and chop 
the salmon fine. Grease the bottom of a small baking 
dish and put in a layer of bread crumbs, then a layer of 
fish and so on until you have used a pint of crumbs and 
the fish. 

Dressing: Boil a pint of milk, add two tablespoon- 
fuls of butter and salt and pepper to taste. Pour this 
over the salmon and bread crumbs and bake until 
brown. Have the top layer bread crumbs. 

BAKED SALMON OR HALIBUT. 
Mrs. A. B. Seaman, Denver, Col. 

Three or four pounds of fish. Dip in boiling water 
and scrape clean; rub with salt and pepper; put in pan 



FISH 



27 



and pour milk over it till half an inch deep. Bake 
about an hour, basting with the milk. (The milk keeps 
the fish moist and it browns well ; let it cook away 
towards the last) . Serve with any sauce preferred. Is 
nice with Hollandaise sauce made as follows : 

Sauce : One-half cup butter, yolks of two eggs, 
juice of one-half lemon, one saltspoon salt, few grains 
cayenne pepper, one-half cup boiling water. Rub but- 
ter to a cream, add yolks one at a time, and beat well ; 
then add lemon juice, salt and pepper. Just before 
serving add boiling water, stir rapidly till it thickens 
like custard. Pour sauce around (not over) the fish 
on platter. 

BLANQUETTE OF SALMON. 
Sarah Crane. 

Heat one pint of milk and cream ; cook two table- 
spoonfuls of butter and two tablespoonfuls of flour; 
when bubbling add gradually the hot cream. Put in 
the cream one can of salmon, one teaspoonful of lemon 
juice, one-fourth teaspoonful of pepper, one teaspoon- 
ful of salt and a speck of cayenne. Serve with a border 
of mashed potatoes. Grate the yolk of a hard-boiled 
egg over the top. 

SALMON LOAF. 
Mrs. J. B. Brown. 

One pound can salmon, two eggs beaten separately, 
one-half cup bread crumbs, four tablespoons softened 
butter, one tablespoon minced parsley. Mix all 
thoroughly, pack in a mould lined with buttered paper, 
steam one hour, and serve with sauce made as follows : 
One cup milk thickened with corn starch, one heaping 
tablespoon butter ; add salmon liquor, one teaspoon to- 
mato catsup, a little cayenne pepper, one unbeaten egg 
stirred in very carefully just before removing from fire. 

SALMON LOAF NO 2. 
Joanna Mitchell. 

One pound can of salmon worked up fine, one egg 



28 



FISH 



well beaten, one cup of milk, one-half cup of cracker 
crumbs. Add all together and steam for one hour. 
Pinch of salt. 

SALMON SOUFFLE. 

Mrs. J. H. Wolf. 
One can salmon, picked into small pieces ; salt and 
pepper. . Dressing: One pint milk, three eggs, two 
tablespoons of flour, butter size of an egg, a little salt. 
Scald the milk in a double boiler ; add eggs, beaten 
light, then the flour stirred with a little milk and lastly 
the butter. Boil until thick, stirring constantly. 
Grease a baking dish and put in a layer of salmon, then 
a layer of dressing and so on, until all is used. Spread 
the top with bread crumbs and bake twenty minutes. 
Salmon may be broiled as white fish or made into tym- 
bales by packing creamed salmon (using two to four 
eggs) closely covered in gem pans. Set in a pan of 
hot water and bake one-half hour. Turn on hot plat- 
ter and pour white sauce around them. 

CREAMED SHRIMPS. 

Yolks of two eggs beaten smooth, one-half pint 
cream or milk, two teaspoons of anchovy sauce, a little 
seasoning of salt and pepper, add a little thickening of 
flour and milk and last put in one pint of shrimps and 
cook a very little until it thickens. Serve on buttered 
toast or wafer. 

T D.I BALES. 
Mrs. Eliza B. Smith. 

For making the batter : One cup of sifted flour, one 
cup sweet milk, two eggs, one-half teaspoon salt, same 
of sugar, two tablespoons olive oil. Have a kettle of 
lard hot, just as we fry. doughnuts. Put the iron in the 
hot lard about twenty- minutes before you begin to fry 
them. Wipe the grease all oft the iron every time be- 
fore putting in the batter. Tissue paper is best to use. 
The filling for the timbales is made of oysters, sweet- 
bread or chicken, anything that is good. To make it of 
oysters, pour oft the liquor and add enough rich milk 
or cream to the oysters to make a nice rich gravy to 



FISH 



29 



them, not too much or it will spoil the timbales. Sweet- 
breads are made the same way. If you want, you can 
thicken with a little flour mixed smooth with cream ; 
be careful not to get them too thin. Use the batter out 
of tumblers, as you can put the iron in so easily; keep 
filling the glass up as it is used out. 

WHITE FISH TIMBALES WITH MUSHROOM 

SAUCE. 
Mrs. H. D. Richardson. 

Rub together two tablespoonfuls of butter and same 
of flour, to smooth paste. Add one cup of hot cream; 
stir and cook until it comes to boiling point, season 
with salt, a dash of cayenne and half teaspoon of lemon 
juice. Add a cud of cold cooked fish, minced fine, and 
heat thoroughly; add yolks of three eggs, slightly 
beaten; take from the fire. When cool, fold in the 
whites of the eggs, beaten to a stiff froth. Butter, and 
fill small timbale cups two-thirds full and bake twenty 
minutes. Turn out of cups and pour sauce around. 

Sauce: One can mushrooms cut fine; cook for five 
minutes. Put one heaping tablespoon of butter in a 
sauce pan. When it bubbles add one heaping table- 
spoon of flour and cook, stirring constantly. Move to 
a cooler part of stove and add slowly one cup of cream, 
cook until smooth and a little thick, add mushrooms, 
season with salt and pepper and let boil up once. 

TURBOT. 
Mrs. Melville Brewer. 

Cook white fish until tender. Remove bones, mince 
fine and add a little chopped celery, sprinkle with salt 
and pepper. For the dressing, heat one pint of milk 
and thicken with flour. When cool add two well beaten 
eggs and one-quarter pound butter. Put in the bak- 
ing dish a layer of fish then a layer of sauce until the 
dish is full. Cover the top with cracker crumbs and 
bake one-half hour. 

ACCOMPANIMENTS OF FISH. 
Miss Himma Snyder. 
With boiled fresh mackerel, stewed gooseberries ; 



30 



FISH 



with blue fish, white cream or lemon sauce ; with shad, 
mushrooms, parsley and egg sauce. Slices of lemon 
cut into small dice stirred into drawn butter, allowing 
it to come to the boiling point, is a grateful addition to 
nearly all members of the fish tribe. Potatoes diced 
or cut in balls with a scoop, may be served with fish. 
Cucumbers are especially good with fish. Oysters ad- 
ded to the dressing are excellent. 

CUCUMBER SAUCE. 

To one pint of butter sauce add one-half cup of 
chopped cucumber pickles. 

HOLLANDAISE. 

Three tablespoonfuls of butter, yolks of four eggs, 
juice of a small lemon, one level teaspoonful of salt, 
one-half cupful of boiling water, and a pinch of cay- 
enne. Cream two tablesooonfuls of butter in a small 
saucepan, add the egg yolks one at a time, beating well, 
then add the other ingredients, still beating. Now 
stand the saucepan over the tea kettle (or in hot water) 
and beat until the sauce thickens, adding the other 
tablespoonful of butter in small bits until all is used. 
The sauce should be light, thick and velvety, much de- 
pending on the beating. 

MAITRE D' HOTEL BUTTER SAUCE. 
Mrs. A. W. Gates. 

Cream one-fourth cup of butter ; add one-half tea- 
spoon each of salt and chopped parsley, a dash of pep- 
oer and three-fourths of a lemon. Spread over hot 
fish. 

SAUCE ARTARE. 

To one cup of mayonnaise dressing add one table - 
aooon each of finely chopped pickles, capers and olives. 



OYSTERS 



31 



Oysters 

"This treasure of an oyster." 

— Antony and Cleopatra. 

"Canst tell how an oyster makes its shell? " 

— King Lear. 



BROILED OYSTERS. 

Flatten with blade of a knife, dip in melted butter, 
then in sifted bread crumbs. Broil in half-inch space 
broiler. Serve very hot. 

OYSTER COCKTAIL. 
Mrs. J. W. Sipher. 

Seven teaspoons vinegar, seven teaspoons tomato 
catsup, seven teaspoons prepared horseradish, ten tea- 
spoons lemon juice, one teaspoon tobasco sauce. 
Divide in twelve glasses in which have been placed five 
oysters. 

CREAMED OYSTERS. 

Mrs. W. A. Dryden, Los Angeles, Cal. 

Two tablespoons butter melted, to this add one table- 
spoon flour and stir well ; by degrees add one large cup 
of cream (or part cream and part milk) ; when quite 
hot drop into this sauce one and one-half dozen oys- 
ters ; let simmer long enough to heat the oysters 
through. Then add the salt and one egg slightly 
beaten ; stir constantly after adding the egg, allowing 
a minute or two before removing to serve on toasted 
souares or large round crackers. 

CREAMED OYSTERS. 

Mrs. Ella Gillespie, Pittsburg, Pa. 

Drain and dip in beaten egg, then in bread crumbs ; 
put in shells, four or five in each one ; pour over two 
tablespoons of cream and small pieces of butter. Bake 
ten or twelve minutes in hot oven. 



32 



OYSTERS 



OYSTER CROQUETTES. 
Mrs. Mary S. Evey. 

To one quart of oysters, drained thoroughly and 
chopped fine, add near a quart of mashed potatoes, two 
tablespoonfuls of sweet cream, salt, pepper and pars- 
ley to taste. Leave out enough oysters to have one 
whole one in each croquette, and roll it up in middle of 
croquet, shape them, roll in cracker crumbs and fry. 

DEVILED OYSTERS. 
Mrs. A. W. Seaman, Denver, Col. 

Twenty-five nice, fat oysters, one-half pint cream, 
one tablespoon butter, two tablespoons flour, one table- 
spoon chopped parsley, yolks of two eggs. Salt and 
pepper to taste. Drain the oysters, chop them mid- 
dling fine, and drain again. Put the milk on to boil. 
Rub the butter and flour together and stir into milk 
when boiling. As soon as it thickens, take it from the 
fire and add the other ingredients. Beat yolks before 
adding them. Have the deep shells of the * oysters 
washed clean, fill them with this mixture, sprinkle 
bread crumbs on top. Put shells in dripoing pan and 
brown in quick oven for five minutes. Serve in shells 
or bake dishes. Avoid long cooking, it makes them 
dry. 

ESCALLOPED OYSTERS. 
Mrs. J. B. McMichael. 

Drain liquor from one quart of oysters ; butter deep 
dish or pan, cover bottom with crackers, put in layer 
of oysters, pepper, salt and bits of butter, then another 
layer of crackers and oysters till dish is filled, with 
crackers on top. Pour over the liquor from oysters 
and a pint of milk. Bake three-quarters of an hour. 

ESCALLOPED OYSTERS. 
Mrs. John Babcock, Denver, Col. 

To one quart of oysters take two-thirds of a cup of 
butter and the same of flour, rubbed to a cream and 
stirred into one pint of boilinp- milk. Add oysters 
while boiling hot. Season with salt and pepper. 
Cover with rolled crackers and bake in hot oven. 



OYSTERS 



33 



FRIED OYSTERS. 
Mrs. Clarence Buck. 

Drain and remove all bits of shell. Sprinkle with 
salt and pepper. Set in a cool place for ten minutes. 
Then pour oysters into a pan of crackers, rolled fine. 
Add liquor. Mix well and let stand five minutes. Add 
a little salt and pepper. Mold into small cakes with 
two or three oysters in each cake. Roll in dry cracker 
and fry in butter. Serve hot. Use just enough cracker 
to hold the oysters together. If there is not sufficient 
liquor to moisten cracker, use milk. 

FRIED OYSTERS. 
Mrs. George Dennis Harrison. 

Roll and sift crackers and beat egg very light. Dip 
oysters in egg, then in sifted cracker, again in egg and 
last in cracker. Fry in hot lard till brown. Pepper 
and -salt to taste. 

MARYLAND FRIED OYSTERS. 
Mrs. S. S. Maxwell.. 

1. Moulding the Oysters. — For one can of fresh 
oysters crush into fine crumbs about one-half pound 
of crackers ; salt and pepper freely. Roll three oysters 
in the crumbs, then take them up and press them 
firmly between the hollows of the two hands, into the 
shape of one huge oyster. After molding pour cracker 
crumbs over them and press again. They must be so 
firm as to bear lifting without danger of breaking. Lay 
out on a platter until time for frying. One ordinary 
can makes about a dozen oysters. If kept cool they 
can be prepared some time before frying. 

2. Frying. — Have ready a small kettle or deep skil- 
let of lard so hot as to give off a blue smoke, and deep 
enough to completely cover the oysters. Drop in two 
or three of the moulded oysters at a time and cook 
about three minutes. The number which can be 
cooked at a time will depend on the temperature of the 
lard. If too many are added it cools quickly, and the 
oysters will be greasy instead of crisp, brown and dry 
as they should be. Lift out with a wire spoon. 



34 



OYSTERS 



OYSTERS IN BATTER. 

Make batter as for pancakes, using a scant cup of 
milk to one egg. Add flour to make stiff batter, salt. 
Put an oyster in each spoon of batter and fry in hot 
fat a nice brown. 

OYSTER FRITTERS. 
Mrs. Frank S. Dickens. 

One pint oysters, two eggs, one pint flour, one heap- 
ing teaspoon salt, one tablespoon butter, enough water 
with the oyster liquor to make a scant half pint. Drain 
and chop the oysters, add water and salt to the liquor, 
pour part of this on the flour and stir until smooth, 
then add the remainder, also butter and eggs, well 
beaten ; stir the oysters into the batter, drop small 
spoonful of this in boiling fat and fry until brown. 
Drain and serve hot. 

OYSTER JUMBLE. 
Dr. Cynthia A. Skinner. 

Strain the liquid from a quart of oysters, and to the 
meats add two well beaten eggs, one-half cup of milk 
and one cup of fine cracker crumbs. Season to taste 
and brown quickly (in patties or as a whole) in a hot 
greased skillet. Cover to cook through and turn care- 
fully to brown. Place on platter and pour over it a 
gravy made of the liquid to which has been added salt 
and pepper, a lump of butter and one-half cup of milk 
or cream thickened with two teaspoonfuls of flour. 

PANNED OYSTERS. 
Mrs. J. A. Joel. 

Drain the oysters from liquor, put them in hot pan. 
As soon as they begin to curl add butter, pepper and 
salt. Serve on toast if preferred. 

OYSTER PATTIES. 
Mrs. John Babcock, Denver, Col. 

One pint of small oysters, one-half pint of cream, 
large teaspoon of flour, salt and pepper. Let the cream 
come to a boil. Mix the flour with a little cold milk, 



OYSTERS 



35 



and stir into the boiling" cream. Season with salt and 
pepper while the cream is cooking. Let the oysters 
come to a boil in their own liquor. Skim carefully and 
drain off all the liquor. Add oysters to cream and boil 
up once. Fill the patty shells and serve: The quanti- 
ties given are enough for eighteen shells. 

FILLING FOR PATTIES. 

Mrs. Ella Hoyt, Kansas City. 

Make a sauce, using one cup of oyster liquor, one 
tablespoon of butter, one tablespoon of flour, one-half 
teaspoon anchovy essence or paste. Use one pint oys- 
ters, one-fourth cup cold water. Wash oysters and re- 
move muscles. Parboil and strain, and add to sauce. 
Season to taste with salt and pepper. 

OYSTER PIE. 
Mrs. Olive Blackburn. 

To three pints of oysters use one quart of cream and 
♦ one dozen rolled crackers. Stir all together, season 
with pepper and salt and pour into dish lined with puff 
paste, cover with another crust and bake from one- 
half to three-quarters of an hour. This is a delicious 
way to cook oysters. 

LITTLE PIGS IN BLANKETS. 
Mrs. M. I. Fairchild. 

Wash large oysters and dry thoroughly. Have 
slices of bacon cut very thin. Salt and pepper oysters. 
Pin on each, with wooden toothpick, a slice of bacon, 
and broil or bake until the bacon is crisp. Serve hot, 
without removing the toothpick. 

OYSTER SHORTCAKE. 

Bake rich biscuit dough in two layers as for short- 
cake. Place the two layers on a hot platter and pour 
the oysters over and serve at once. Prepare them by 
picking over and washing forty oysters. Drain and 
place in saucepan with one tablespoonful of butter and 
a dash of pepper, and shake over the fire until plumped. 
Drain off the liquor that comes from them, and add to 
it sufficient milk to measure one cupful and a quarter. 



36 



OYSTERS 



Blend together one scant tablespoonful each of butter 
and flour, add one-half of a teaspoonful of salt and 
the mixed oyster liquor, and stir until thickened. Pour 
slowly a portion of it over one well beaten egg, re- 
turn to the saucepan, and stir over hot water until the 
egg begins to thicken ; add the oysters and take at once 
from the fire. 

SHREDDED WHEAT OYSTER, MEAT OR 

VEGETABLE PATTIES. 

Cut oblong cavity in top of biscuit, remove top care- 
fully and all inside shreds, forming a shell. Sprinkle 
with salt and pepper, put small pieces of butter in 
bottom, and fill the shell with drained, picked and 
washed oysters. Season with additional salt and pep- 
per. Replace top of biscuit over oysters, then bits of 
butter on top. Place in a covered pan, and bake in a 
moderate oven. Pour oyster liquor or cream sauce 
over it. Shell fish, vegetables, or meats may also be 
used. 

OYSTERS WITH HAM'. 
Put oysters in skillet after frying thin slices of ham. 
Shake till plump. Turn over ham and serve at once. 

OYSTER SAUCE. 

Miss Janette Hoy. 
To a pint of oyster juice and one-half pint milk, 
heated together to boiling point, add eighteen small 
oysters which have simmered for four minutes, in ta- 
blespoon of butter. 

OYSTERS IN CRUSTS/ 

Cut stale bread into slices one and one-half inches 
thick. Cut the slices into diamonds, squares or. circles, 
removing the centers, and thus making cases. Brush 
these over with melted butter, and brown in the oven. 

TEA DISH. 

On a fine gridiron, or one made of wire net used for 
screens, place some slices of salt pork, cut thin as pos- 
sible. On each slice lay two good sized oysters ; broil 
and serve hot. 



MEATS 



37 



Meats 

"I am one that am nourished by my victuals and would fain have meat." 

— Two Gentlemen of Verona. 



ROAST BACON. 
Mrs. L. J. Menold, Princeton, 111. 

Take three pounds of bacon and soak over night. 
Put on to cook, letting it simmer for an hour for each 
pound. Let it cool in the water it was boiled in ; when 
cool take off the skin. Rub the fat well with sugar, 
pour over the bacon two cups of cider vinegar and 
roast in the oven till brown. It may be- warmed over 
or sliced cold. 

TO ROAST MEAT. 
Mrs. M. B. Sexton. 

Do not wash but wipe the meat and tie into shape or 
fasten with a skewer. Put without seasoning or 
water into a pan and place in a hot oven. After it is 
seared over it may be dredged with salt, pepper and 
flour and returned to pan, or it may remain without 
anything until about half done, when a gravy may be 
poured over it, made by cooking together two table- 
spoons of flour, one of butter and one pint of water. 
Pour hot over the roast and return to the oven till done. 
The gravy will be all ready to serve. Hot water may 
be added if it is too thick. Allow twelve minutes to 
the pound if rare meat is desired. Twenty minutes 
makes it quite well done. Do not let it burn. This is 
also an excellent way to roast pork and chicken. 

POT ROAST. 

Place drippings or pieces of the fat in an iron ket- 
tle. When hot put in meat. Turn it so that it is seared 
all over. Pour in a cup of hot water and cover closely. 
Let it cook slowly three or four hours, adding a small 
quantity of hot water as it boils away. At last let it 
fry down in its own fat. Make gravy by stirring flour 
into a tablespoon of the fat. When smooth add one 



38 



MEATS 



pint of hot water. Season to taste. An onion and a 
few cloves may be boiled with the meat and improves 
the flavor. 

TO BOIL MEAT. 

Put on in cold water to which has been added a 
pinch of soda. Watch and skim carefully as it begins 
to boil. Cover closely and boil slowly three or four 
hours, allowing the w T ater to boil away. After two or 
three hours add seasoning. This may be made into 
stews or cooked until the water has boiled away. An 
onion or the vegetable bouquet, or spices may be used, 
as preferred. Long cooking improves both pot roasts 
and boiling pieces. 

BEEF A LA MODE. 
Mrs. James French, Enid, Okla. 

For a four-pound rump roast. Prepare the roast by 
rolling tightly into a firm piece. Cut off flat on top or 
bottom and fasten securely either by tying or with 
skewers. Take a piece of salt pork cut into long, nar- 
row strips. L'se a paring knife, stick into the beef, put 
the finger in and work these strips of pork into the 
roast, using as much of the pork as can be well worked 
into it from both the top and bottom of the roast. Put 
some suet or drippings into a frying pan and add one 
bay leaf, one slice of lemon, one slice of onion, one 
slice of carrot, one slice of turnip, a bit of celery and 
parsley, four white cloves, four white allspice, four 
peppers. Fry the roast in this until well seared. Have 
your kettle on with sufficient boiling water to almost 
cover the roast. Drop the roast into this kettle, put- 
ting the whole contents of the frying into the kettle 
also. "When done take out the roast, strain the bay 
leaf, lemon, etc., out and thicken a portion of the 
liquid for the gravy. Garnish with crescents of beets. 

SPICED BEEF. 
Mrs. Lucius Babcock. 

To a piece of beef weighing ten pounds, take one 
pint of salt, one teacup of molasses or brown sugar, 



MEATS 



39 



and tablespoon of ground cloves, allspice and pepper, 
and two tablespoons of pulverized saltpetre; place the 
beef in a deep pan, rub with this mixture, turn and 
rub each side twice a day for a week, then wash off 
the spices, put in a pot of boiling water and simmer 
for five hours on the back part of the stove; press un- 
der a heavy weight till it is cold and you will never 
desire to try corned beef of the butcher again. Your 
pickle will do for another ten pounds of beef, first rub- 
bing into it a handful of salt, it can be renewed and a 
piece kept in prepara^ :i, every day. 

-> SPICED ROAST. 
Mrs. J. A. Hanna, Galesburg. 

For this either beef or mutton can be used. Pre- 
pare for roasting by seasoning with salt and pepper, 
then add one-half dozen whole cloves, one dozen 
whole allspice, three tablespoons sugar, one-third pint 
vinegar and two-thirds water; roast very slowly until 
about a half hour before serving, when let it brown in 
very hot oven. Baste often. Add water as needed. 

GOOD STEAK. 
Mrs. W. P. Smith. 

In the first place buy good steak — porterhouse — 
have it cut two inches thick ; remove all the bone and 
most of the fat, put the steak upon a heavy hard wood 
block and with an iron beater bring the meat to one- 
half an inch in thickness. For a gridiron use a large 
double bread toaster ; place the steak upon one side, 
adjusted to the thickness you desire it when broiled; 
close down the other half of toaster, pushing the slide 
up, to fasten the meat at the proposed thickness, place 
this over a bed of very hot coals for about ten seconds 
— this seals the surface and prevents the juices runn- 
ing — turn it and cook the other side done, slightly 
browning it ; then turn the first side and cook that the 
same — steak should be broiled quick, and is best if not 
overdone, but so that when cut 'tis very juicy and a lit- 
tle red in center. Remove steak to a hot platter, sea- 
son with salt and pepper, and place about the surface 



40 



MEATS 



small pieces of butter, put it in the oven long enough 
to melt this, then to the table. 

STEAK WITH SMOTHERED ONIONS. 
Mrs. Edgar Buzan. 
Slice one dozen onions and fry in two tablespoon- 
fuls of butter for twenty minutes, stirring constantly 
over a brisk fire. When the onions are a nice golden 
brown, add half a teaspoonful of salt and a dash of 
pepper and stand on the back of the stove to keep hot. 
Broil a thick steak, place on s i 1 ?xge platter, heap the 
onions over the top and stand in the oven five minutes 
to absorb the flavor of the onions. Serve very hot. 

ROUND STEAK. 

Have it cut about an inch thick ; score it lightly on 
both sides, flour well, fry in a moderate amount of ba- 
con fat and butter. When well browned on both sides 
pour in enough hot water just to cover. Cover tightly 
and cook gently twenty to thirty minutes. Remove to 
hot platter and add more flour to gravy ; thin with 
cold milk or water and boil up. 

BEEF LOAF. 
Mrs. James Cunningham. 

For one pound of round steak chopped fine, take 
one egg, pepper and salt, four rolled crackers, a piece 
of butter size of an egg, one-half cup of bread crumbs. 
Make into a loaf. Pour a pint of boiling water over 
and bake about three-quarters of an hour. 

BEEF ROLL. 

Cover one and a half pounds of round steak cut thin 
with a dressing made of stale bread crumbs well sea- 
soned. Roll up and tie into shape. Dredge with flour 
and brown in hot drippings. Take out and make 
gravy with flour — two cups of water and drippings. 
Return the beef roll and simmer gently two hours. An 
onion and bay leaf may be added. 



MEATS 



41 



CREAMED SMOKED BEEF. 
Mrs. A. E. Jamieson. 

Shave as thin as possible ; pour boiling water over it 
and let stand ten minutes. Drain, then toss into one 
tablespoon of hot butter, let heat until it curls up. Add 
one cup of hot cream, a little pepper and serve with 
baked potatoes or on toast. 

CALF'S BRAINS. 

Throw them into ice cold water and let stand for an 
hour. Remove the fine skin and veins that are around 
them, place in a saucepan, cover with cold water and 
add one small onion, one teaspoonful of salt, a bay leaf 
and a couple of cloves. Simmer gently five minutes. 
Drain and place on the ice. After an hour cut them 
into several nice pieces, dip in eggs and bread crumbs 
and fry in boiling fat. Garnish with parsley and green 
peas. 

CAMELON. 
Mrs. A. W. Duke. 

One pound Hamburg steak ; add the yolk of an egg, 
one tablespoon chopped parsley, one tablespoon melt- 
ed butter, two tablespoons or more of stale bread 
crumbs, one teaspoon salt, one-quarter teaspoon pep- 
per. Mix all well together and form into a roll, wrap 
in greased paper. Bake in a quick oven thirty min- 
utes. When done remove the paper, and serve in a 
heated dish with brown sauce poured around it. 

BROILED CHICKEN. 

Lay on broiler with skin side up till nearly done. 
Turn and cook a few moments. Lay on platter and 
dress with butter, or simmer in just enough water to 
cover till nearly done. Drain and put in a buttered 
dripping pan, season with salt, pepper and dots of but- 
ter. Put in hot oven and brown. 

CREAMED CHICKEN. 
Mrs. P. Foster. 

Four and one-half pounds of chicken, four sweet- 



/ 



42 



MEATS 



breads, one can mushrooms, one quart cream, four 
tablespoons of butter ; five tablespoons flour. Pick up 
chicken, sweetbreads and mushrooms as for salad. 
Let cream come to a boil; cream butter and flour to- 
gether and stir into cream ; season slightly, mix all to- 
gether and cover top with bread crumbs and bake. 

FRIED CHICKEN. 
Mrs. Eliza B. Smith. 

Cut the chicken in pieces. Wipe dry. Salt to taste. 
Roll each piece in flour. Use bacon frying and lard 
equal parts. If butter is used with lard, use only 
enough to make brown nicely. Have your grease hot, 
and cook slowly, turning until nicely browned from 
the grease, and add a little water and cover. Let 
steam. Make gravy. 

FRIED CHICKEN. 
Mrs. Jas. French. 

Cut in pieces, salt and let stand two or three hours 
in earthen vessel. Fry in hot lard like doughnuts until 
brown and tender. When cooked, take out on light 
brown paper. 

JELLIED CHICKEN. 
Mrs. Mary Patterson. 

Boil a fowl until it will slip easily from the bones, 
let the water be reduced to about one pint in boiling. 
Pick the meat from the bones in good size pieces, tak- 
ing out all gristle, fat and bones. Place in a wet 
mold, skim the fat from the liquor; a little butter, 
pepper and salt to taste and one-half ounce of gelatin. 
When this dissolves pour it hot over the chicken. The 
liquor must be seasoned pretty high, for the chicken 
absorbs. 

PANNED CHICKEN. 

Season and roll the pieces in flour, place in dripping 
pan, dot with butter and two or three slices of fat ba- 
con cut fine. Pour over one cup of boiling water and 
bake in a hot oven one hour. Make gravy ' in 
usual manner. Or two cups of cream or milk may be 



MEATS 



43 



poured over before placing- in oven — then omit pork — 
and when browned on one side, turn. 

STEWED CHICKEN. 

Cut in pieces for serving; cover with three pints of 
water and cook slowly from two to four hours, ac- 
cording to age of fowl. Add salt a half hour before 
taking up. Thicken broth with two tablespoons of 
flour and pour over hot baking powder biscuits broken 
in halves. If preferred the chicken may be browned in 
butter before laying on biscuits. Slices of hard boiled 
eggs may be added to jellied or pressed chicken. A 
gravy made of milk and flour may be poured over fried 
chicken twenty minutes before serving. Cover tight, 
place on back of stove and simmer. 

CHICKEN PIE. 
Mrs. A. F. Peffer. 
Mrs. Blanclie W. Clark, Pittsburg, Pa. 

Cook chicken until it falls off the bones ; put in bot- 
tom of baking dish, then prepare a sauce of two table- 
spoons of butter in which add three tablespoons of 
flour. To this add three cups of the broth, one cup of 
milk and cook to a smooth sauce ; pour over chicken, 
saving some for gravy ; place in oven while preparing 
crust. Two cups of flour, one teaspoon of salt, two 
teaspoons baking powder, two tablespoons of butter, 
rub through flour. Beat one egg, to this add one cup 
of milk ; add to flour, stir to a batter, laying over chick- 
en and bake. 

CHICKEN PIE. 
Mrs. William McKinley. 

One good sized chicken cooked until tender; re- 
move the large bones. Have plenty of liquor for 
gravy, season with salt and pepper. Put two table- 
spoonfuls of flour into a bowl, add a cup of rich milk, 
the beaten yolk of an egg, and a lump of butter the 
sixe of an egg. Stir this together and pour into the 
gravy. Put chicken into a pan lined with a crust made 
as follows : One pint of flour, one teaspoonful of bak- 
ing powder, a pinch of salt, lard the size of a walnut. 



44 



MEATS 



Rub together and then mix with buttermilk to which 
has been added a pinch of soda. Knead lightly and 
roll to one-half inch in thickness. Pour enough of the 
liquor over the chicken to cover it, sprinkle a few 
pieces of butter and a little more salt and pepper over 
it. Lay pieces of the dough, cut diamond shaped, over 
the top and bake to a nice brown. 

CHICKEN PIE. 
Mrs. Nellie B. Boyd. 

Cook a good sized chicken till tender in plenty of 
liquor. Season with salt and pepper. Put into a 
good sized dripping pan. Thicken the liquor with 
flour and rich milk, add a lump of butter and the yolk 
of an egg. Roll good biscuit dough one-half inch 
thick, cut in any desired shape. Lay over chicken and 
bake in a hot oven till brown. 

OLD POINT COMFORT CHICKEN TERRAPIN. 
Miss Minnie Babcock. 

Boil until tender one chicken, separate bones from 
meat, thicken the broth with a lump of butter rubbed 
in flour and then put back the meat of the chicken. 
Add one-third of a pound of. butter, one dozen mush- 
rooms, a little summer savory or ma jorum, salt, cay- 
enne pepper. Boil and stir until tender, then add yolks 
of three hard boiled eggs chopped fine. Add sweet 
cream ; serve hot. 

ROAST GOOSE. 

Scald a loaf of bread with boiling water, take the 
liver of the goose, one pint of oysters, two stalks of 
celery, one raw egg, two-thirds cup of butter, mix, and 
chop fine. Season with salt, pepper, and sage. Dredge 
the goose with flour. Rub with bits of butter, salt. 
and pepper on top. Roast three hours. The usual 
turkey dressing may also be used. 

BAKED HAM. 

Have the ham cut about three quarters of an inch 
thick. Put it into hot water, and }f*t it boil slowly for 



MEATS 



45 



ten minutes. Pour off the water, sprinkle with a little 
brown sugar and dry mustard and bake for forty min- 
utes in a rather hot oven. The ham will be tender and 
sweet. If desired, eggs may be fried in the grease 
left in the pan. 

BOILED HAM. 
Mrs. T. H. McMichael. 

Soak in water over night. Next morning wash 
with a coarse cloth or stiff brush, scrubbing thorough- 
ly, trim off the black end edges and scrape out the 
cracks, and put on to boil in plenty of cold water. The 
water should come slowly to the boiling point, should 
not boil for an hour and half, then quicken the fire a 
little, skim and boil steadily, allowing twenty minutes 
to the pound, after boiling begins. Remove it from 
the pot and skin carefully. Make a paste of Maple 
syrup and flour, rub over ham and bake till nice and 
brown. Stick cloves in fat. Or it may cool in liquor, 
then trim and skin, and spread with mixture of one 
cup of cracker crumbs and half a cup of brown sugar, 
salt and spoon of pepper. Moisten with butter and 
bake till brown and crisp. A quarter of a teaspoon 
of tarragon may be added to the cracker crumbs and 
sugar. A teaspoon of borax in the water in which the 
ham is washed helps to cleanse it. 

TO BOIL HAM. 

Mrs. Eliza Smith. 
Cover with water, boil twenty minutes to the pound 
When done, remove from stove, add one cup of sugar, 
let stand one hour in this liquor, then take ham out, 
place in a vessel of cold water, let it remain three 
hours, remove and trim. 

HAM LOAF. 

Using milk to moisten the bread crumbs, and two or 
three eggs with the chopped ham. May be made and 
baked like veal loaf. Slice thin when cold. 



BROILED HAM. 
Cut in slices. Soak for half an hour in boiling hot 



46 



MEATS 



water and broil over a clear fire. Butter, garnish with 
parsley and serve hot. 

HAM "YUM YUM." 

Cut a piece of ham three-quarters of an inch thick, 
cover it with sweet, rich milk, bake in a hot oven until 
milk is absorbed and ham nicely browned, which will 
require thirty minutes. 

VEAL KIDNEYS. 
Cook the kidneys for ten minutes in brown stock, 
drain and slice. Put alternate slices of the cooked 
kidney and thinly sliced bacon on a skewer with a 
fresh mushroom at each end and broil on toast. Stir 
together a tablespoonful of butter and one of flour and 
add to the brown stock, stirring until smooth. When 
the bacon is crisp arrange the toast and kidneys in the 
brown stock and serve, seasoned to taste. 

ROAST LAMB. 
Have the leg of a lamb boned and stuff with dress- 
ing made from three-quarters of a cup of bread or 
cracker crumbs moistened with a little hot water and 
seasoned. Dredge the meat well with flour and 
sprinkle lightly with pepper. Set the pan in the oven 
and after the meat has browned a little add water to 
the pan and baste often. When nearly done dredge 
on a little salt. Strain the gravy and pour in a little 
cold water, which causes the fat to rise. Skim and 
thicken with a level tablespoonful of flour to a cup of 
liquid. 

CALF'S LIVER. 

Cut slices one-half inch thick, pour over boiling 
water and let stand ten minutes. Roll in flour, and 
fry in drippings, turning often till well done. Just 
before serving add slices of bacon, fry crisp and serve 
together on hot platter. If the flour has burned in 
the pan, take out liver and wipe out the pan before 
adding bacon. The bacon may be fried first and kept 
hot in the oven while the liver is fried in the bacon 
fat. 



MEATS 



47 



BOILED LEG OF MUTTON. 

Carefully trim the meat, cutting off all loose fat or 
bruised portions, and wipe with a damp cloth. Have 
a kettle of boiling water and immerse the meat, boil- 
ing fast for about ten minutes, when it may simmer 
until done. Do not put in salt or pepper until nearly 
cooked. Serve with caper sauce. 

ROAST SPICED MUTTON. 

Pound a leg of mutton well to make tender, rub 
with salt, make gashes all over it into which put small 
pieces of salt pork, onion, whole pepper and cloves. 
Brown in hot oven without water ; when brown add 
water and baste often, cook two and one-half hours, 
thicken gravy with flour before serving. Chop two 
pickles fine and add to the gravy. 

CAPER SAUCE. 

Melt two tablespoonfuls of butter and add the same 
amount of flour, to which pepper and salt have been 
added. Pour over the mixture one and one-half cuds 
of hot water, and boil for five minutes ; add one-half 
cupful of capers, a small piece of butter cut up into 
bits, and serve hot. 

BAKED OPOSSUM'. 
John A. Settle. 

Cut off head, scald and dress same as you would a 
chicken, cut off feet and remove entrails, after which 
allow the opossum to stand in salt water over night. 
Parboil until very tender, place in baking pan with 
sweet potatoes and bake as you would a turkey or 
chicken. 

ROAST LITTLE PIG. 
Mrs. W. T. Leader. 

A pig for roasting should be about four weeks old. 
Wash and scrape thoroughly. Rub inside and out 
with salt. Make a stuffing as for poultry, or use well 
seasoned boiled potatoes, using the liver chopped fine 
and fried in half inch of butter for five minutes. Sow 



48 



MEATS 



up the aperture, rub with butter and dredge with 
flour, cover with a buttered paper, place in a moderate 
oven and baste often. Bake from three and a half to 
four hours, turning so that it will brown evenly. 
'Garnish with a string of cranberries, put a slice of 
lemon in the mouth and place on a bed of parsley. 
Serve with apple sauce. 

ROAST PORK. 

Place meat in roaster without seasoning, and pro- 
ceed as with roast beef, adding gravy about a half 
hour before serving. 

ROAST PORK SPARERIB. 

Place the sparerib in a dripping pan and cover with 
greased paper. Bake about half an hour, then remove 
the paper ; dredge with flour and baste with the gravy. 
When nearly done cover the surface with fine cracker 
crumbs. Sprinkle lightly with pepper, salt and 
powdered sage. Cook ten minutes and baste again. 
Skim the gravy and thicken with browned flour. 

PORK CHOPS. 

Cut three-quarters of an inch thick, scrape back the 
meat from end of the rib if you wish to put on a paper 
frill. Put some of the fat in pan and fry. Dip the 
chops in the hot fat then in well seasoned bread 
crumbs. Place them in the frying pan in the hot fat. 
Put in hot oven and brown both sides ten or fifteen 
minutes. 

ROAST QUAIL, NUT DRESSING. 
Mrs. Flora B. Romer. 
Wash them in soda and water, cleanse with pure 
water and wipe dry. Season well. Trim the ends 
and crusts from a loaf of bread, (the bread to be used 
for toast). Place the crusts in a warm oven till dry 
enough to roll. Melt some butter in a skillet and heat 
the crumbs thoroughly in it, add chopped pecans and 
moisten with some good soup stock, season with salt 
and pepper and fill the birds, sew up, and place in a 
baking pan, pour a little boiling Avater over them and 



MEATS 



49 



bake half an hour. Baste often with butter. Serve 
on slices of toast and pour a spoonful of gravy ovel 
each. 

ROAST QUAIL, OYSTER DRESSING. 

Rub with salt and pepper to season. Fill with oys- 
ter stuffing - , trussing in the legs. Brush over with 
melted butter, roll in flour, and put in hot buttered 
pan in a hot oven. When they begin to brown reduce 
the temperature, add a cupful of boiling water, a 
tablespoonful of butter, and baste every ten minutes, 
adding more water when needed. Bake from three- 
quarters of an hour to an hour. Thicken the gravy in 
the pan, diluted with water if necessary, and add salt 
and pepper to taste. Serve the birds on squares of 
toasts moistened with " the gravy. For the stuffing, 
fill the birds with oysters dipped in fresh bread crumbs 
then in melted butter, and again in seasoned crumbs, 
or cover breasts with thin slices of salt pork or bacon. 
Place in pan with two tablespoonfuls of hot water. 
After fifteen minutes remove bacon and spread with 
salt and pepper and dust with flour. 

SAUSAGE ROLLS. 
Mrs. H. B. Young, Burlington, la. 

Make a dough of one quart of flour, two heaping 
teaspoonsful of baking powder, one teaspoonful of 
salt, sift it together, work in one large tablespoon of 
lard ; then wet into a soft dough with milk so as to 
handle easily. Take raw pan sausage and make into 
rolls a little larger than ones little finger. Roll the 
dough one-half inch thick, cut off enough to wrap 
around each sausage roll, pinching the ends together. 
Lay side bv side in a bread pan, cover with another 
pan and bake an hour in a moderate oven. These are 
delicious for lunch and can be eaten hot or cold. 

Rule for pan sausage : 

Two pounds pork tenderldins, one and one-half 
pounds of fat pork, two teaspoonsful salt, one tea- 
spoonful sage, one teaspoonful black pepper. Add 



50 



MEATS 



seasoning before chopping. Either cold chicken or 
turkey can be prepared in these rolls.. 

SQUABS. 

Stew until tender, season and then wrap in very thin 
slices of bacon, which are fastened with toothpicks, 
and bake until the bacon is browned. These should 
be served on lettuce which has been dredged with 
French dressing. 

CREAM SWEETBREADS. 

Get calves sweetbreads. Soak from one to three 
hours in salt water and boil twenty minutes. Then 
throw into cold water for five minutes. Remove all 
skin and rough parts, cut in small pieces, make cream 
sauce, put the sweetbreads in the same and let them 
get very hot. Then put into small dishes, cover with 
crumbs and little bits of butter. Put in oven and 
brown. 

SWEETBREADS ON TOAST. 

Cook as above, dress with cream sauce and pour 
very hot over buttered .toast. 

BRAISED TENDERLOIN OR PORK CHOPS. 
Mrs. A. F. Pepper. 
Mrs. Blanche Wells Clark, Pittsburg. 

Braised by broiling in oven until brown, then place 
in kettle and pour sauce over and simmer. 

Sauce: — Two tablespoons of butter, three of flour; 
add to this three pints of boiling water. Season to 
taste, place on back of stove and let simmer from one 
and a half to two hours. 

BREADED TENDERLOINS. 
Mrs. J. A. Joel. 

Flatten slices of tenderloin. Dip in seasoned egg 

and cracker crumbs and fry like breaded veal. 

• TRIPE. 

Boil first, if not already cooked, freshen if pickled, 
dry and dip in butter and fry like oysters or broil, 



MEATS 



51 



dipping two or three times in butter. The large honey 
comb is best. 

BOILED TONGUE. 

Place in cold water to cover. Skim as it comes to 
a boil. Cook slowly for two hours. Remove skin 
and return to pot, season and cook till very tender and 
let cool in liquor. Or, let water boil away, add a large 
tablespoon of butter and fry down. Serve hot or cold. 
Do not put fork through the tongue. 

TONGUE WITH RAISINS. 
Mrs. Arch Young. 

Use fresh tongue ; put in boiling water and simmer 
gently two hours. Take out tongue, skm, and put 
back in kettle with one carrot chopped fine, two small 
chopped onions, two bay leaves, twelve whole cloves 
and a cup of seeded raisins. Add water to just cover 
it. Cover well and boil two hours. Add salt one 
hour before tongue is done. Serve cold with tongue 
in center garnished with the raisins. 

ROAST TURKEY AND GRAVY. 
Mrs. M. B. Sexton. 

Wash and wipe dry. Do not salt. Fill with dress- 
ing. Put without water in double roaster. Do not 
baste. Keep fire enough to hear a gentle sizzle. Bake 
twenty minutes for each pound. About one and one- 
half hours before it is done pour over a gravy made of 
three large cups of boiling- water, three tablespoons of 
flour, first mixed with small quantity of water, and 
one-half cup of butter and salt to taste. This gives 
moisture to the turkey and delicious gravy, rich and 
brown. Chicken is excellent baked this way. 

ROAST TURKEY. 
Mrs. Lillian Chesher. 

Put your turkey in a double roaster. Prepare a 
dressing of two quarts of bread crumbs, one-half cup 
of butter and water enough to moisten. Add to this 
one quart of oysters, salt and pepper to suit the taste, 



52 



MEATS 



mix and stuff the turkey. Rub the turkev with butter, 
sprinkle with salt and pepper. Put one cup of water 
in bottom of roaster. Allow twenty minutes for each 
pound of turkey. Do not parboil. 

TURKEY DRESSING. 

Mrs. J. F. Meeker, Marshalltown, la. 

Steam one-half of a loaf of bread twenty minutes, 
put a cup of butter in a mixing bowl and put hot bread 
on it to melt it. Add pepper, salt and sage ; mix well. 
Add cup of sweet cream and mix well ; last add three 
well beaten eggs. If this does not make it a soft 
dough, add more cream. Stuff turkey about two- 
thirds full. 

TURKEY QR CHICKEN DRESSING. 

Mrs. Otillie Roeder Xeece. 

Moisten bread with a little hot water and melted 
butter, chop liver, heart, gizzard, with one small onion 
and little parsley; mix with bread and season with 
pepper, salt and sage. 

TURKEY DRESSING. 
Mrs. Bessie M. Rice. 

Take one loaf of stale bread broken fine, moisten 
slightly with water, season with salt, pepper and one 
or two eggs and one-quarter pound of melted butter. 
Add to this one-half pint of olives with stones re- 
moved. 

TURKEY PATTIES. 

Mrs. J. F. Meeker, Marshalltawn, la. 

Turkey patties are made exactly as are chicken pat- 
ties. To one cup of turkey take one cup of turkey 
gravy or one cup of water made rich by a generous 
lump of butter ; season, and thicken with a little flour ; 
pour into pastry shells and bake in a quick oven. 

FRIED TURTLE. 
Jokn A. Settle. 

If possible cut off head, then cover with scalding 



MEATS 



53 



water and let stand for three minutes, after which re- 
move skin from legs, open the shell and cut out the 
meat just as you would cut up a chicken ready for fry- 
ing. Let meat stand in salt water over night, parboil 
for half and hour. Dip in flour or batter and fry just 
as you would chicken. Serve hot. 

VEAL BIRDS. 
Mrs. Josephine Barker, Rochelle, 111. 

One and one-half pounds of veal steak, one cup of 
bread crumbs, one tablespoonful of lemon juice, one 
tablespoonful of finely chopped onion, the yolk of an 
egg, a pinch of thyme, summer savory or sage, salt, 
pepper and butter. Cut the meat into square pieces 
about three inches long. Take the little pieces 
trimmed off in cutting squares and chop fine or grind 
and mix with bread, etc., for stuffiing. Take a small 
lump of dressing and fold square of veal over it and 
pin with two tooth picks. They resemble litlte birds, 
the picks answering for drum sticks. Have in a fry- 
ing pan, two tablespoonsful of butter and the same of 
lard, smoking hot, and after rolling the birds in flour, 
fry to a nice brown all over. Then pour over them 
a cup of sweet cream and cover tight. Set on an 
asbestos mat and let simmer for at least twenty min- 
utes. Put what gravy is in the pan over the birds. 
They should be tender enough to eat with a fork. 

BRAIZED TENDERLOIN OF VEAL. 
Mrs. William Dungan, Kansas City. 

Braize in a hot buttered skillet thick steaks of veal. 
Make a sauce of two tablepoons of butter, three of 
flour, salt and pepper, and four cups of warm water; 
cook to a smooth sauce and pour over the veal. Let 
simmer on back part of the stove two hours. 

BREADED VEAL. 
Mrs. O. J. Blackburn. 

Cut in pieces ready to serve, salt and pepper, then 
dip in beaten egg, then in cracker crumbs and repeat 
and fry in butter and lard. 



54 



MEATS 



CREAMED VEAL. 

To a pint of tender veal use a cup of white stock, 
season well and pour over slices of toast, and two 
hard boiled eggs cut lengthwise in strips. 

JELLIED VEAL. 

Boil veal tender, chop, put in mold with liquor it 
was boiled in. Season well with pepper and salt. 
Press in a few hard boiled eggs. 

JELLIED VEAL. 
Mrs. H. B. Smith. 

Chop cooked veal fine, and salt to taste. Add to 
one pint of any soup stock a quarter box of gelatine, 
salt, pepper and nutmeg to taste. Take two hard 
boiled eggs and one lemon, slice thin, line mould 
with lemon and eggs, fill with the chopped meat and 
bits of lemon and egg, pour over all the soup stock 
and set away to cool. Chicken or turkey may be' 
used the same way. 

VEAL LOAF. 
Miss Mabel Pillsbury. 

Boil two pounds of lean veal. When cold chop fine 
with one-fourth pound of salt pork. Add four butter 
crackers rolled fine, two eggs well beaten, three hard- 
boiled eggs sliced thin, two teaspoons of salt, one salt- 
spoon of pepper, one-half teaspoon of nutmeg. Put 
in baking mold. Pour over it the meat liquor until it 
stands on the top. Cover with cracker crumbs and 
bake one hour. 

VEAL LOAF. 
Mrs. J. R. Ebersole. 

Three pounds of raw veal chopped very fine, butter 
the size of an egg, three eggs, three tablespoons of 
cream or milk, if milk use a small piece of butter, mix 
the eggs and cream together, mix with the veal four 
pounded crackers, one teaspoon of black pepper, one 
large tablespoon of salt, one large tablespoon of sage. 
Mix well together and form into a loaf. Bake two 



MEATS 



55 



and a half hours, basting with butter and water while 
baking. Serve cut in thin slices. 

VEAL LOAF.. 
Miss Linnie Brewer, Mrs. Sexton. 

Three pounds of veal chopped fine, one-quarter 
pound of salt pork or equal quantity of butter, one cup 
pounded crackers, two well beaten eggs, one-half tea- 
spoon of black pepper, one teaspoon of salt, one table- 
spoon of sage, one-fourth of a nutmeg, juice of >one 
lemon. Mix and press into a bread pan. Bake two 
hours and eat cold. 

VEAL LOAF. 
Mrs. John Brewer. 

For three pounds use two eggs, beaten light, four 
crackers rolled fine, leave out enough to roll it in. 
One teaspoon of pepper and one teaspoon of salt. 
Butter size of an egg, melted. Mix all together. Bake 
two or two and a half hours, according to heat of 
oven. Baste often with the water. Take out of the 
oven a half hour before dinner. 

VEAL LOAF. 
Mrs. Ed P. Reed. 

Three pounds of Hamburg (veal) steak, three eggs, 
one-half cup of butter, one tablespoon of pepper, one 
tablespoon of salt, four tablespoons of milk, one tea- 
spoon of sage, six rolled crackers. Bake two hours. 
Beat eggs, crackers, butter and milk together, mix 
salt, pepper and sage with the meat, mix well with 
hand, cover with a layer of lard. Make meat into a 
loaf. 

> PICNIC VEAL. 

Buy a breast of veal and have the butcher cut a 
pocket into it. Make a dressing as for turkey and fill 
the pocket and sew it up. Salt and pepper well and 
lay some slices of salt pork or bacon across the top. 
Have your pan hot with a large piece of butter. Put 
in the meat and cover with another pan for the first 
hour. This is nice sliced cold for a picnic basket. 



56 



MEATS 



VEAL PIE. 
Mrs. Chas. Sterner. 

Boil veal until very tender, about four hours. 
Season well. Tear or cut in rather small pieces. 
Make a rich gravy, using plenty of butter. Put in bak- 
ing pan, cover with a rich biscuit crust like chicken pie 
and bake. 

PRESSED VEAL. , 
Mrs. Sherman Goltry, Enid, Okla. 

Three pounds of veal, one pound of pork, cooked 
till very tender, salt and pepper while cooking. Let 
cool and grind. Add more salt and pepper if needed,, 
also a little celery salt. Add stock and mold together 
and press. This is especially nice for luncheon. 

VEAL 'SCALLOP. 
Mrs. W. S. Holliday. 

Mince cold veal very fine; put a layer in the bottom 
of buttered baking dish, season with pepper, salt and 
a little nutmeg. Put a layer of fine crumbs, nexc veal 
and so on until dish is full. Wet with good broth and 
put a layer of crumbs wet with milk and mixed wilh a 
beaten egg. If the oven is hot cover with a pan and 
bake half an hour, then brown ten minute's. 

WILD GAME. 
A. W. Gates. 

To broil venison, cut the steak in slices one-half an 
inch thick, rub both sides well with olive oil, and let 
stand an hour or so, then broil over a clear bed of 
coals. Serve with drawn butter and currant jelly. 
It may be oven or pot roasted or stewed like beef. 
Moose may be prepared in the same way, but is best 
pot roasted. 

Wild rabbits are cooked like chicken. Make well 
done. Remove the thin muscular membrane extend- 
ing from the flank over the intestines. 



MEATS 



57 



SPANISH STEW. 
Katherine Phelps. 
Put in a stewpan one-third cup of butter and one 
chopped onion. Cook until the onion turns brown. 
Add two pounds of veal cut in pieces for serving and 
a little bacon chopped fine. When the veal is slightly 
browned add one pint of water (more if necessary) 
and cook slowly until tender. In the meantime stew 
one-half pint of rice, one quart of tomatoes, a bay leaf, 
a couple of cloves and a little red pepper until the rice 
is done. Pour the rice over the veal and cook very 
slowly for fifteen minutes. Serve the veal in center 
of the platter surrounded by the rice. If preferred 
the veal may be removed before the rice and tomatoes 
are added and kept warm, and ready for the table. 

MEAT BALLS- 

Mrs. A. J. Waid. 
Take pieces of left over, cooked meat, fat and lean, 
and put them through a meat chopper. To about a 
pint of this meat add two eggs, a handful or two of 
rolled crackers, pepper and salt to taste. Stir all to- 
gether, add water enough to moisten. Form into flat 
cakes. Grease the frying pan; cook lightly. 

MEAT BALLS. 
Mrs. Christine Swanson. 
One and one-half pounds of good raw steak, one- 
fourth pound of suet, one large onion, each chopped 
or ground fine ; two slices of bread soaked in a little 
cold water, one-half teaspoon of salt, pepper, cloves 
and alspice. Mix thoroughly and form into balls. 

BRINE FOR CORNING BEEF OR TONGUES. 
Mrs. Frances Hubbard. 
To one gallon of water use one and one-half pounds 
of salt, one-half pound of sugar and one even table- 
spoonful of saltoeter. Boil and skim. When cold 
pour over the meat. This ratio should be increased, 
for a large quantity of meat. A tongue should be 
left in brine two weeks. Boiling piece one zveek only. 
Large tongue requires four or five hours boiling. 



58 



MEATS 



No. 2. — CORNED BEEF OR HAM'. 
Mrs. E. C. Cady. 

Seven pounds of salt, three pounds of brown sugar, 
four ounces of saltpetre, two ounces of soda and two 
gallons of water. Boil and skim well and turn on 
meat when cold. Let them remain three or four weeks 
before using. 

YORKSHIRE PUDDING. 
Mrs. E. R. Sturtevant. 

(To be served with roast beef). 
One cup of milk, two eggs, yolks and whites beaten 
separately, one-half teaspoon of salt, one teaspoon of 
baking powder, one cup of flour. This should be 
mixed very smooth and be about the consistency of 
rich cream. Put drippings from roast or one table- 
spoon of butter in a biscuit tin. Pour in mixture and 
bake in hot oven twenty minutes. Serve immediately. 

CELERY DRESSING FOR FOWL. 

Boil three eggs hard, remove the shells when cold, 
and rub the yolks through a sieve or potato ricer, mix 
them smoothly with one-half teaspoon of salt, one tea- 
spoon of dry mustard, and one-half teaspoon of pow- 
dered sugar. Gradually add three-fourths cup of thick 
cream, and two tablespoons of vinegar. Chop the cel- 
ery fine and stir it into the mixture ; serve as a dress- 
ing for cold turkey, and pass cheese straws with it. 

CURRY SAUCE. : 

Fry in two tablespoonsful of butter, a tablespoonful 
of minced onion, and a spoonful of flour and stir until 
well blended ; add slowly a pint of strong veal gravy, 
two tablespoonfuls of curry powder, two mint leaves 
and a tablespoonful of lemon juice ; let simmer slowly 
for ten minutes, then strain and serve as directed in 
the preceding recipe. 

HORSERADISH SAUCE. 

Mix a scant quarter cup of the horseradish as soon 
as grated with one tablespoon of vinegar, one-third 



MEATS 



59 



teaspoon of salt, and a dash of cayenne or paprika. 
Add a little more than a quarter of a cup of thick 
sweet cream beaten stiff. 

COOKED HORSERADISH. 
Miss Marie Janette Conrad. 
To one quart of boiling milk add four tablespoons- 
ful of grated horseradish, three well beaten eggs and 
a little salt. Cook until thick. Beef broth may be 
used instead of milk if desired. Serve with meats. 

LUTI SAUCE. 
Mrs. Belle Parsons. 
One teaspoon of mustard, ' one-half teaspoon of 
black pepper, one teasppon of salt, two yolks of eggs,, 
one-half cup of oil, one tablespoon of lemon juice, two 
tablespoons of vinegar, one tablespoon each of chopped 
olives, parsley, green pickles and caper sauce. 

MUSHROOM SAUCE. 
Mrs. Anna Owens, Hinckley, 111. 
Two tablespoons of butter, two tablespoons of flour, 
one can of mushrooms, one-half cup of liquor, one and 
one-half cup of brown sauce. This is made of two 
tablespoons of butter, three tablespoons of flour mixed 
together, one cup of stock ; add anything of good 
flavor, parsley, olives, tomatoes, peas, salt, pepper, etc. 

ACCOMPANIMENTS FOR FOWL AND GAME. 

With boiled fowl, bread, onion, lemon cranberry or 
cream sauce and jellies. With roast turkey, cranberry 
sauce, currant jelly. With boiled turkey, oyster sauce. 
With wild ducks, cucumber or cranberry sauce, cur- 
rant jelly. With roast goose or venison, grape jelly 
and cranberry sauce. 

TO KEEP BEEFSTEAK. 
Mrs. S. K. White. 
One cup salt, one-half cup brown sugar, one-half 
cup saltpetre, black pepper to taste. Slice steak ready 
for use, then put a layer of steak and one of the mix- 
ture and so on until jar is full. Run lard over the top 
and steak will keep for three months. This makes 
excellent steak. 



60 



VEGETABLES 



TO SEASON SAUSAGE. 

For ten pounds of pork, one-third fat, two-thirds 
lean, when ground, use ten teaspoons salt, five tea- 
spoons pepper, three teaspoons of pulverized sage. 



Vegetables 

"Taste it first." 

—Richard II. 



Put top ground vegetables, peas, beans, etc., into 
salted boiling water, those which grow below ground 
into boiling water without salt. Add a pich of soda 
for beans and a little sugar to peas ? onions and squash. 

FRIED APPLES. 

Slice unpared apples about one-half of an inch thick. 
Fry slowly in butter or good drippings. When done 
sprinkle with sugar and serve very hot. Nice at 
breakfast, or served with pork. 

APPLES FRIED IN BATTER. 

Beat three eggs well; add a tablespoonful of sugar 
and three of flour; slice the apples; dip them in the 
batter and fry in butter ; take them up, sprinkle with 
powdered sugar and serve hot. 

* ARTICHOKES. 

Cut off stems and rough outer leaves, wash well. 
Put in sauce pan head down with water to cover, with 
salt and small pinch of soda, boil from one-half to 
three-quarters of an hour till tender. Drain, butter 
and pour over a white sauce. Boiled artichokes may 
be made into croquettes, omelets, au gratin or fried, 
first dipping in batter. 



VEGETABLES 



6 1 



ASPARAGUS ON TOAST. 

Cut asparagus in small pieces. Boil in salted water. 
When done dress with cream ; or milk and butter, and 
pour over well buttered hot toast. 

ASPARAGUS ON TOAST. 
Mrs. J. B. Brown. 

(With Sauce Mousseline). 
Wash well a fresh bunch of asparagus. Separate 
stalks, tying in small bundles about four inches long. 
Cook about twenty minutes in boiling water, to which 
has been added, one-half tablespoon of salt. When 
done, drain at once, as they quickly become water 
soaked. Have ready squares of toasted bread, which 
may be dipped slightly and quickly into the hot salted 
water drained from the asparagus. Arrange on plat- 
ter, one bunch of asparagus on each souare of toast, 
and serve at once with the following sauce : Yolks of 
three eggs in small sauce pan in double boiler, stew 
with wooden spoon. As soon as it begins to thicken, 
add one at a time six teaspoons of butter, stirring all 
of the time. Add little by little a pint of whipped, 
cream, stirring constantly, and last salt and pepper. 
Put on asparagus or serve from gravy boat. 

ASPARAGUS PATTIES. 
Mrs. Mabel Ahelenius, Galesburg. 

Make the shells of a rich puff paste and fill with as- 
paragus boiled until tender in a little water seasoned 
with pepper and salt, and surrounded with a sauce 
made of butter, flour and a little cream. 

FRIED BANANAS. 

Prepare a batter with one-half a cupful of flour, one 
teaspoonful of sugar, one-quarter of a teaspoonful of 
salt, one-quarter of a cupfull of cold water, the beaten 
yolk of one egg, and one teaspoonful of melted but- 
ter. Beat, then add the white of the egg whipped to 
a stiff froth, and set the batter aside for a couple of 
hours.. Cut bananas in half -length wise, and then cut 
each half in two crosswise ; sprinkle with powdered 



62 



VEGETABLES " 



sugar and two tablespoonfuls of lemon juice, and let 
stand for half an hour. Then drain, dip in the batter 
and fry in deep, smoking hot fat a rich brown. Drain 
on unglazed paper, dust with powdered sugar and 
serve with a liquid sauce. Bananas may be baked by 
cutting in slices and putting ordinary lemon sauce 
over each layer until dish is full, cover with buttered 
cracker crumbs. 

BOSTON BAKED BEANS. 
Mrs. H. H. Pattee. 

One and one-half pint of beans soaked over night. 
In the morning pour off water and parboil them. Put 
in bean pot with one-half pound of salt pork on top 
and two tablespoons each of sugar and molasses. Add 
hot water to almost cover beans. Bake all day in 
moderate oven. An onion and one teaspoon of mus- 
tard may be added. 

BAKED BEANS. 

Soak one pint of beans over night. Parboil, add- 
ing one-half teaspoon of soda to water, remove from 
fire where the skins can be blown off. Boil one- 
half pound of either fresh or salt pork, a few mo- 
ments, add salt and tablespoon of butter. Put meat 
in center of baking dish, pour over liquor, adding 
enough water to cover and more as it cooks away. 
Bake in moderate oven four or five hours, keeping 
dish covered at first. Let the top become slightly 
browned. 

CREAMED BEANS. 
Mrs. May Merridith. 

Soak one pint of beans over night and let boil next 
morning until all are broken to pieces and not a whole 
bean remains. One hour before meal time rub through 
seive and add the following sauce : one tablespoon of 
butter, one tablespoon of flour, and one cup of milk, 
stirring over fire until thick and smooth. Mix the 
bean pulp thoroughly with this sauce and add two 
well beaten eggs, .pepper and salt to taste. Beat all 



VEGETABLES 



63 



hard for a minute, turn into a buttered pudding dish, 
cover the top with one-half pound of grated cheese, 
and over the cheese sprinkle bread crumbs. Bake in 
a hot oven until browned and serve at once. Cheese 
may be omitted if not liked. This dish will well re- 
pay time and care of preparation. 

A NEW WAY TO COOK BEANS. 
Mrs.- W. S. Holliday. 

Wash a pint of beans and soak twenty-four hours. 
Slip off skins. Boil 'until tender about an hour. Drain 
return to the pan, add tablespoonful of parsley, two 
ounces of butter, juice of a lemon, one teaspoonful of 
salt and a shake of pepper. Serve hot. 

LIMA BEANS. 

Soak over night, wash and boil all the forenoon in 
salted water. To one cup of beans use one-half tea- 
spoonful of salt. Add more water as fast as it evap- 
orates, but when they are done, boil down quite dry, 
mash fine, adding a little butter, pepper and milk. 
Great care must be taken that they do not burn toward 
the last. That which is left over may be packed in a, 
dish, then sliced and fried. 

BRUSSELS SPROUTS. 

Pick off any wilted or browned leaves and cook a 
pint of them in boiling salted water until tender, but 
not broken. If they are over cooked thev lose much 
in flavor. Serve with a sauce made from two round- 
ing tablespoons of butter creamed with seasonings of 
a level teaspoon of salt, a saltspoon of pepper, a table- 
spoon of lemon juice, and a level tablespoon of finely 
minced parsley. 

BOILED CABBAGE. 

A green or red pepper boiled with cabbage im- 
proves its flavor. Cut pork in small pieces, put in 
kettle and cover with cabbage cut coarse, boil about 
an hour, salt. 



i 



64 



VEGETABLES 



CREAM CABBAGE. 
Mrs. F. E. Campbell. 

Slice cabbage fine. Put in hot salted water to boil. 
There should be more than enough water to cover the 
cabbage. Just before it is soft, drain, and add for one 
size of an egg, one teacup of milk or cream. With 
cream use less butter. Pepper and salt to taste. Let cook 
for a few minutes. 

ESCALLOPED CABBAGE. 
Mrs. I. M. Eastman. 

Cut one-half head of cabbage fine and stew until 
tender. Dress with milk, butter, pepper and salt. Put 
a layer of cabbage and one of rolled crackers in a pan, 
until the pan is full. Add milk, butter, pepper and 
salt as for oysters. Bake in oven twenty minutes. 

ESCALLOPED CABBAGE. 
Mrs. Nellie Boyd. 

Soak three pints of cabbage one hour. Boil twenty 
minutes, drain, place in baking dish with alternate 
layers of bread crumbs. Season with salt, pepper and 
butter. Some add a little grated cheese. Pour over 
one pint of milk to which has been added a heaping 
teaspoonful of flour. Bake one-half hour. 

FRIED CABBAGE AND BACON. 

This dish can be made from the remains of the 
boiled dinner. Chop the cabbage fine, fry slices of 
bacon to a turn, and lay them on a plate before the fire. 
Put the chopped cabbage in the frying pan and cook 
until well mixed with the bacon fat. Serve hot with 
the bacon slices on top. 

HOT SLAW. 
Cora S. Shultz. 

One small head of cabbage chopped fine. Sprinkle 
over it two-thirds of a teaspoonful of salt, turn into 
a well greased hot kettle or sauce pan and put where 
it will simmer for three quarters of an hour or until 
quite tender. Stir often to keep from scorching and 



VEGETABLES 



65 



if too dry to steam well, turn in a tablespoonful of 
boiling water occasionally. When tender, and just 
before serving, pour over it the following dressing and 
serve at once : one egg well beaten, two tablespoon- 
fuls of vinegar (more if the vinegar is weak), piece 
of butter the size of a walnut, one-half cup of rich, 
sweet cream, if slightly sour it is just as good, three 
teaspoonfuls of sugar, one teaspoonful of salt and a 
liberal dash of black or white pepper. Stir into the 
cabbage well. 

CARROTS. 

Scrape and boil till tender. Chop fine and serve 
with butter or with a cream dressing. 

BAKED CULIFLOWER. 

Boil the cauliflower whole in salted water and when 
tender drain carefully and put in a dish that will fit 
into one which is suitable to put on the table. Pour 
over a drawn butter sauce, sprinkle with grated cheese, 
baste with melted butter, bake to a nice brown, and 
serve. 

BOILED CAULIFLOWER. 

Cook in boiling salted water twenty-five minutes, 
having tied up the flowerets in netting. Drain, untie, 
lay in, a deep dish blossom upwards and deluge with 
white sauce made with drawn butter and the juice of 
a lemon, or it may be served with cream and butter. 

ESCALLOPED CAULIFLOWER. 

Mrs. E. A. Lord. 

Cook the cauliflower one hour in salt and water, 
Drain and break apart. Put a layer of cauliflower in 
a baking dish, moisten with cream sauce and sprinkle 
in a little grated cheese. Put in another layer and so 
on until all the cauliflower is used. There should be 
two tablespoons of grated cheese and one pint of sauce 
to each head of cauliflower. Cover with bread 
crumbs and cheese and dot with bits of butter. Bake 
half an hour in a moderate oven. 



66 



VEGETABLES 



CELERY. 

Celery cut in pieces, boiled one hour, drained, and 
served with cream sauce like peas is very palatable. 

MOCK ESCALLOPED OYSTERS, (CELERY). 

Cover the bottom of a baking dish with a layer of 
cracker crumbs, then with a layer ^ of grated cheese; 
over this place a layer of celery cut in small pieces,, 
pepper, and bits of butter in plenty ; pinch of salt if 
needed. Alternate layers until dish is filled; cover 
with sweet milk ; place in hot oven, and bake half an 
hour. It makes a delicious dinner dish and resem- 
bles escalloped oysters. 

BAKED CORN. 
Mrs. J. Calvin Hood. 

One dozen ears of corn. With a sharp knife split 
the kernels down thru' the middle and scrape the 
corn from the cob into a baking dish. Season with 
pepper, salt, a tablespoon of sugar, butter the size of 
an egg and put enough milk over it to just cover it. 
Bake in a hot oven twenty-five minutes. 

FRIED CORN. 

Put one tablespoon each of butter and sugar in a 
stew pan with a half cup of water and salt. Add six 
or eight ears of corn either fresh or boiled, cut from 
cob, let simmer till water is boiled out and the corn is 
slightly browned. 

CORN BALLS. 

Cut corn from cob by cutting lightly the outside 
kernel and then scraping out the pulp. To one cup 
of corn take two eggs, half cup of milk, quarter cup 
of flour, half teaspoonful of baking powder, salt to 
taste. Butter the poacher cups, and fill three-quarters 
full of the mixture ; steam thirty minutes. Serve with 
roast beef or fried ham. 



VEGETABLES 



67 



CORN FRITTERS. 
Mrs. Amanda White. 

One pint of canned corn. Half a teacup of milk, 
two eggs beaten well, one tablespoon of melted but- 
ter, one teaspoon of salt, two heaping teaspoons of 
baking powder, a half cup of sifted flour and a little 
pepper. Mix all together, stirring only enough to get 
the ingredients well mixed. Fry in hot lard, but do 
not have the pan too hot, or the fritters will brown 
too quickly on the outside and not puff up nicely. 

CORN FRITTERS OR MOCK OYSTERS. 

Grate six ears of corn, and mix with one tablespoon 
of flour, two eggs. Salt and pepper to taste. Drop 
spoonsful in hot lard and fry like oysters. 

CORN OYSTERS. 
Miss Margaret Dunbar. 

To one quart of grated corn, add three eggs and 
three or four grated crackers, beat well and season 
with pepper and salt. Have ready in skillet butter and 
lard, or beef drippings in equal proportions, hot but 
not scorching. Drop in little cakes about the size of 
an oyster (using a teaspoon for the purpose). When 
brown turn and fry on other side, being very careful 
that they do not burn. Serve hot. The white of the 
eggs should be beaten to a stiff froth and added just 
before frying. When green corn is out of season, 
canned corn or "kornlet" may be used. 

STEAMED CORN. 
Mrs. Emma Wilson. 

Cut corn from cob and put in skillet. Season with 
pepper, salt and butter, cover and steam for one hour 
on the back of stove. 

CUCUMBER ON TOAST. 

Peel, cut in lengthwise pieces and boil in slightly 
salted water till tender, but not overdone. Drain 
well. Season with butter, salt and pepper and pour 
over toast, or white sauce may be used with them. 



68 



VEGETABLES 



EGG PLANT. 
Miss Anna Beady. 

Peel and cut in slices the purple kind, sprinkle with 
salt and let drain for one hour ; make a light batter 
with one egg, flour and a little water, dip the slices 
into it and fry in butter. Or, peel the egg plant, boil 
until done, then pour off the water, mash fine ; pepper, 
butter and salt to taste ; put in a shallow pudding pan. 
and over the too place a thick layer of cracker 
crumbs. Bake half an hour in a moderate oven. 

GREENS. 

Young beet tops, dandelions, turnip tops, mustard., 
horse radish leaves, sorrel and radish tops make ex- 
cellent greens and may be mixed or used separately. 
Boil till tender — twentv to thirty minutes — adding a 
pinch of soda and salt. Garnish with hard boiled eggs, 
serve with butter, lemon juice or vinegar. Salt pork 
may be boiled an hour or more and greens added and 
cooked till tender. 

LYE HOMINY. 

Mrs. L. M. Gates. 

Cover four quarts of strong wood ashes with water 
and boil fifteen minutes. Add some cold water and let 
it settle. Strain through cloth and bring to boil. Put 
in this five or six ears of nice white corn, shelled, and 
boil about an hour until the hull can be washed off. 
Set out doors over night and freeze ; put over slow fire 
in the morning and boil about eight hours, adding hot 
w r ater as needed. 

DUTCH LETTUCE. 
Mrs. S. K. White. 
Wash carefully two cabbage lettuces, separate the 
leaves and tear each leaf into about three pieces. Cut 
a quarter of a pound of ham or bacon into dice and 
fry until brown ; while hot add two tablespoonsful of 
vinegar ; beat one egg until light add two tablespoons- 
ful of sour cream and stir into the ham. Stir this 
over a fire until it thickens and pour it while hot over 



VEGETABLES 



63 



the Ietteuce. Mix carefully with a fork and serve im- 
mediately. 

LETTUCE DRESSING. 
Mrs. Franc Hubbard. 

One egg", three tablespoons of vinegar, one table- 
spoon each of sugar and butter, one-half teaspoon 
each of mustard and salt, one-half cup of cream. 
Wet the mustard in a little vinegar. Heat all the in- 
gredients except egg and cream over steam. Then add 
beaten egg, lastly the cream. 

MACARONI AND CHEESE. 
Mrs. Jas. Stevenson, Tarkio, Mo. 

Break in pieces, boil about an hour in plenty of 
water, adding more as it soaks into macaroni. Put in 
baking dish, alternate layers of macaroni and grated 
*Jie*-se. Salt and pepper to taste ; nearly cover with 
milk ; bake about half an hour. A beaten egg may be 
added. 

MACARONI AND TOMATOES. 

After soaking a cupful of macaroni, which has been 
broken into pieces, one hour in cold water, wash and 
boil twenty minutes. Make a puree of one quart of 
tomatoes and one small onion. Add a lump of butter 
size of an egg, salt and pepper to taste (sugar, if de- 
sired). Drain macaroni ; add puree. Serve. 

STEWED MACARONI. 

Boil two ounces of macaroni in water ; drain well. 
Put into a sauce pan one ounce of butter, mix with 
one tablespoon of flour, moisten with four tablespoons 
of veal or beef stock, one gill of cream, salt and pepper 
to taste. Put in macaroni ; let it boil up. Serve hot. 

MUSHROOMS. 

One of the nicest ways to prepare the meadow mush- 
rooms is to peel them, trim off the stalks and lay them 
in a porcelain lined sauce pan with a tablespoonful of 
sweet butter. Let the juice gradually be drawn out, 



70 



VEGETABLES 



then add as much cream or milk as you have mush- 
room liquor. Simmer six minutes, season lightly with 
salt and pepper and turn over delicately browned slices 
of toast. Or they may be fried in butter or laid on 
toast and baked, or seasoned and boiled. They are 
especially good cut up and added to chicken gravy or 
creamed chickens or sweetbreads or they may be es- 
calloped by putting alternate layers of mushrooms 
seasoned well and crackers moistened with cream. 

FRIED MUSHROOMS. 
Mrs. W. C. McProud. 

Soak an hour or more in salt water, drain, roll in 
flour and fry in butter till nice and brown about ten 
minutes. A slightly thickened cream or milk gravy 
made in skillet may be added. 

RAW ONIONS. 

Slice onions very thin, pour over boiling water. Let 
stand five minutes or more ; dash into cold water. 
Serve with very little vinegar and salt. Excellent with 
salad dressing. This way of preparing modifies odor 
and prevents burning sensation often felt in the stom- 
ach after eating onions. 

BAKED ONIONS. 

Boil until tender. Put into a buttered baking dish, 
dust with salt and pepper, a teaspoon of butter in the 
center of each, cover with bread crumbs. Bake slowly 
one hour. Serve plain or with cream sauce. Onions 
are nice baked with their jackets on. Put into oven, 
bake until tender, take out, peel, cut up into a dish, 
butter well, pepper and salt. 

ESCALLOPED ONIONS. 

For three persons, peel and boil three good-sized 
onions. When done chop and place in baking dish 
with alternate layers of bread crumbs ; season with 
butter, pepper and salt; moisten thoroughly with milk. 
Bake about half an hour. 



VEGETABLES 



71 



FRIED ONIONS. 
Mrs. Nellie E. Boyd. 
Soak three pints of sliced onions in salt and water 
one hour. Rinse and drain. Stir with them two-thirds 
cup of flour. Flour prevents their shrinking and helps 
to brown nicely. Cook in very hot fat. Season. 

ONION PIE. 
Mrs. Pen D. Good. 
Take one dozen onions, cut up and put in a skillet 
with butter and lard and fry till soft ; then add half cup 
of sweet cream, half cup of milk, two eggs, and thick- 
en it with a little paste made of milk and flour; then 
season with pepper and salt; bake the pie crust first 
and have ready ; when you get the onions all done, 
put in the baked crust and set in oven long enough to 
brown on top. 

STUFFED ONIONS. 

Mrs. Inez Quinby. 
Boil rather large onions fifteen minutes, push center 
part out, leaving two or three circles. Chop any kind 
of meat fine and mix with one-third the amount of 
bread crumbs which have been soaked in water, and 
One beaten egg. Salt and pepper. Fill onion shells 
with mixture, brown in a little butter and bake in hot 
oven fifteen minutes. 

STUFFED ONIONS.. 
Miss Emma C. Snyder. 
Boil as for baked onions. Cut out the heart of the 
onions and fill space with any kind of meat chop ; peel 
fine and well seasoned. To each pint of meat add one 
egg, two-thirds cup of milk or cream. When onions 
are filled, put a bit of butter on each one ; cover with 
crumbs and bake for an hour. Serve with cream sauce. 

PARSNIPS. 
Mrs. Olive Blackburn. 

Boil with thin slices of bacon. Allow the water to 
boil off and fry down to rich brown. The bacon gives 
fine flavor. 



72 



VEGETABLES 



PARSNIP BALLS. 
Mrs. Mary E. Carr. 
Mash one pint of boiled parsnips. Add two table- 
spoonfuls of butter, one-half teaspoonful of salt, a 
little pepper, two tablespoonfuls of cream, mix to- 
gether and stir on the fire until the mixture bubbles. 
Remove from fire and before it cools add one well 
beaten egg. When cold make into balls about the 
size of a walnut. Dip into beaten egg, then into 
bread crumbs. Use the frying basket for these balls 
and fry a pale brown in boiling lard. 

FRIED PARSNIPS. 
Mrs. W. S. Holliday. 
Peel and boil; when done drain, season with pepper 
and salt ; dip first in melted butter, then in flour. Put 
two tablespoons of drippings or lard into a frying pan ; 
when hot put in enough parsnips to cover bottom of 
the pan. Fry brown on each side. Beaten eggs and 
cracker crumbs may be used instead of flour. 

STEWED PARSNIPS. 

Scrape, and slice about half an inch thick; have a 
saucepan ready with a half-pint of hot water and a 
tablespoonful of butter ; add the parsnips, season with 
salt and pepper, cover closely, and stew until the water 
is cooked away, stirring occasionally to. prevent burn- 
ing. When done, the parsnips will be of a creamy, 
light brown color. 

GREEN PEAS. 

Wash before shelling. Put pods in water and boil 
in just enough water to cover fifteen minutes, skim 
out and put in peas, boil slowly twenty minutes. Add 
cream, butter, salt and pepper. 

ESCALLOPED PEAS. 
Miss Sarah Crane. 
Two cupsful of cooked peas, one cupful of cracker 
crumbs, two cupsful of milk, one tablespoonful of but- 
ter, one teaspoonful of sugar, one teaspoonful of salt, 
a little pepper. Mix lightly together, add one beaten 



* 



VEGETABLES 73 



egg. Cover with crumbs, dot with butter. Bake twenty 
minutes. 

PEA PATTIES. 

Use either canned or fresh, prepare as green peas, 
slightly thickening the cream. Fill pattie shells. 

FRENCH PEAS. 

After opening the can drain the peas from all liquor. 
Turn them into a saucepan of boiling water. Boil up 
one minute and drain immediately. Season and serve 
at once. Peas may be mixed with diced carrots ; sea- 
son, add cream. 

TO PREPARE PEPPERS. 
Mrs. A. B. Seaman. 

When intended to be served as a vegetable wash and 
wipe the peppers dry ; then drop' them into boiling 
lard. When nicely blanched and tender, remove, drain 
and wipe with a soft cloth ; cut a slice from the stem 
end and carefully remove the seeds. They are then 
filled with any preferred forcemeat, vegetables, etc., 
and are served very hot. 

STUFFED PEPPERS. 
Mrs. A. B. Seaman. 

One can Mexican peppers (contains ten or twelve 
peppers), two pounds calves' brains, parboiled twenty 
minutes in salt water. Make one pint of white cream 
sauce, add one tablespoon of lemon juice. Stuff pep- 
pers and put in the oven long enough to thoroughly 
heat. 

STUFFED PEPPERS. 
Mrs. Eliza Smith. 

Crumble enough bread crumbs to fill six peppers, 
one pint of tomatoes, piece of butter the size of an egg. 
salt and pepper to taste. Put peppers in salt water for 
two hours, take out and drain, then fill with mixture. 
Put in pan with one pint of meat stock or water and 
butter. Bake one hour. 



74 



VEGETABLES 



STUFFED GREEN PEPPERS. 
Miss Irma Jewell. 

Take large green peppers, wash, cut off stem end 
and remove seeds. Chop fine scraps of cold meats, add 
pepper seeds, bread crumbs, rice or macaroni, which 
has been previously cooked, pepper and salt. Mix well 
together and moisten with canned or fresh tomatoes. 
Stuff peppers with the mixture, adding a small cube 
of cheese to each pepper. Place in bake dish with little 
butter and water and bake until very tender. 

Minced pepper is an improvement to any kind of 
minced meat or hash and many vegetables. It is excel- 
lent in baked beans. 

POTATO AU GRATIN. 
Mrs. Julia Macomber, Burlington, Wis. 

Stir into one cup of boiling milk one tablespoon of 
flour, mixed well with two tablespoons of butter. Add 
two cups of cold boiled diced potatoes, cook about 
ten minutes, salt and pepper to taste. Put in buttered 
baking dish, first cover with bread crumbs, then with 
grated cheese. 

POTATO BATTER CAKES. . 
Mrs. George B. Conrad. 

Peel and grate four large potatoes, drain for one 
hour, add four well beaten eggs, one teaspoon of salt, 
one small cup of milk, four tablespoons of flour and 
one teaspoon of baking powder. Mix well and fry 
slowly in hot lard until nice brown. Serve at once. 

POTATOES A LA BADEN-BADEN. 
Mrs. Janie Pebbles. 

Dry and fry small lettuce leaves in lard or oil as you 
would Saratoga chips. The leaves should be of heart 
lettuce and shell-shaped ; drain hollow side down on 
paper spread on hot pan. Fry small round potatoes 
and serve in lettuce shells. 



VEGETABLES 



75 



NEW ENGLAND POTATO CHOWDER. 
Mrs. John C. Allen. 

Five medium sized potatoes, three thin slices of 
bacon, one pint of milk, one medium sized onion, two 
teaspoons of Worcestershire sauce, one tablespoonful 
of flour, one tablesponful of butter, one tea- 
spoonful of salt, one-fourth saltspoon of pep- 
per, a dash of cayenne pepper. Pare potatoes, 
slice one-third of an inch, then cut in squares one inch 
or so across, throw them in cold water. Slice the. 
onion, cut the bacon in dice, fry together to a delicate 
brown. Drain the fat into a deep sauce pan, put in 
the potatoes, distributing the crisped bacon with the 
salt and pepper through them. Nearly cover with 
boiling water and cook without stirring until potatoes 
are tender (but not broken) which will take about 
fifteen minutes. Rub flour and butter together, add 
the hot milk, blend well, stir it carefully into chowder, 
taking care not to break potatoes. Let it boil until 
the flour is cooked, add the Worcestershire sauce 
with hot toasted crackers. For those who are fond of 
chowders, this is delicious. 

POTATO CONES. 
Mrs. Nellie Craft, Oakland, Cal. 

Boil six large potatoes, mash and mix with a sea- 
soning of salt, pepper and onion juice. Beat into po- 
tatoes one tablespoon of butter, two of milk ; shape 
into small cones and brown ten minutes in oven. 

ESCALLOPED POTATOES. 
Mrs. M. I. Fairchild. 

Boil potatoes until tender in their jackets, then peel 
and slice them in a basin ; put a layer in of potatoes, 
sprinkled with pepper, salt and a little flour, a small 
piece of butter, then another laver of potatoes, then 
seasoning until your basin is filled ; then fill basin 
half full of milk and bake half an hour. 



76 



VEGETABLES 



ESCALLOPED POTATOES. 
Mrs. Mary S. Ever. 
Two cups of mashed potatoes, two tablespoonfuls of 
cream or milk, and one of melted butter ; salt and pep- 
per to taste. Stir the potatoes, butter and cream to- 
gether, adding one egg well beaten. If the potatoes 
^eem too mealy, beat in a few fine bread crumbs. 
Bake in a hot oven for ten minutes, taking care to 
have the top a rich brown. 

FREXCH FRIED POTATOES. 

Pare and let them stand in cold water for an hour, 
wipe carefully and cut lengthwise in eighths. Have 
ready a pan of very hot lard and drop them into it and 
fry until tender and a delicate brown, take out with a 
skimmer and drain on brown paper and stand in the 
oven a few minutes. When all are ready sprinkle with 
salt and serve hot. 

POTATOES OX THE HALF SHELL. 
Mrs. A. F. Peffer. 
Lucy Eby. 

Bake six good sized smooth potatoes about one hour. 
When done, cut in two lengthwise and with a spoon 
carefully scoop out the potato into a hot bowl. Mash 
fine and add two rounding tablespoonsful of butter, 
about half a cup of hot milk, a rounding spoonful of 
salt and pepper to taste. After beating until very 
light, add the well beaten whites of two eggs, stirring 
them in graduallv. Fill the skins with this mixture, 
brush over with the yolks of the eggs and brown in 
the oven for fifteen minutes. 

HASHED BROWX POATOES. 
Mrs. J. A. Joel. 
Chop one pint of cold boiled potatoes fine, put 
enough butter into the frying pan to cover the bottom 
well, add two tablespoonsful of milk, a teaspoon of 
flour, salt and pepper : when it becomes well heated 
put in the potatoes. Cook very slowly without stirring 
for ten minutes, then fold over as you would an omelet 
and remove to a warm dish. 



VEGETABLES 



77 



LYONAISE POTATOES. 
Fry one medium sized onion chopped very fine, in a 
tablespoon of butter ; chop fine cold boiled potatoes 
and put in skillet with onions. Fry a light brown, 
stirring constantly. Add two tablespoons of parsley to 
potatoes. 

POTATO PEARS. 
Mrs. David Patterson. 

Mash and season one-half dozen potatoes. Mold 
them while warm into the shape of small pears, dip 
them in the beaten yolk of egg, stick in the small end 
of each pear a clove (The large end of the clove in the 
potato), to represent the stem. Bake in a quick oven 
fifteen or twenty minutes till a rich brown. Success 
depends on thorough mashing and seasoning, and bak- 
ing long enough to heat them through. 

POTATO PUFFS. 

Two cups of mashed potatoes, two tablespoons of 
melted butter beaten until creamy, then add two well 
beaten eggs and one cup of cream, a little salt, beat 
well, pour into a baking dish, spread butter over the 
top and bake quickly a delicate brown. 

POTATO PUFFS. 
Mrs. C. C. McCoy. 

One cup of mashed potatoes, one cup of milk, one 
egg, two teaspoons of baking powder, flour to mix 
soft ; roll and cut in strips about the size of finger and 
roll lightly with the hand and fry as you would 
doughnuts ; eat warm with butter or syrup. 

POTATO PUFFS. 
Miss Christine Fasbender. 

One cup of mashed potatoes, mix thoroughly with 
one egg, salt, three-fourths cup of milk, one and one- 
half teaspoon of baking powder and enough flour to 
make good stiff batter so that the puffs will keep their 
shape after cooked in hot lard. 



78 



VEGETABLES 



POTATO RISSOLES. 
Boil and mash a few potatoes, add a little finely 
chopped ham, season with pepper and salt and roll 
into small balls. Dip into beaten egg, then in bread 
crumbs and fry in hot fat till brown. Drain and serve. 

STUFFED POTATOES. 
Mrs. John C. Allen. 

Select four or five potatoes of uniform size to bake. 
After they are done cut off one end, scoop out potato, 
mash, season with butter, cream, pepper and salt and 
one medium sized onion minced very fine, then refill 
shells with the seasoned potato, make indentures 
across top with fork, sear with butter, return to oven 
until reheated, sprinkle tops with chopped parsley and 
serve. 

A GOOD WAY TO USE SMALL POTATOES. 

Boil until tender with jackets on, peel while hot and 
brown whole in butter. 

SMALL POTATOES. 
Mrs. Janie Pebbles. 

Scoop out balls size of cherries from large potatoes 
with a potato spoon. A cupful will make enough for a 
dozen plates of fish. Make one-half cup of butter and 
one-half cup of lard hot in^a very small sauce pan and 
drop the potato balls in ana! let them steam slowly. As 
soon as the butter gets down to the frying point and 
the potatoes and sediment begin to brown on the bot- 
tom, pour off all the grease and set the potatoes in the 
oven a few minutes to acquire a handsome color. 
Sprinkle salt and chopped parsley among them. These 
are not the same as fried potatoes and when first put 
into the boiling butter and lard they must be stirred 
from the bottom once or twice lest they scorch and 
acquire a bad taste. 

If potatoes to be baked are first boiled fif- 
teen minutes they will bake much quicker and be 
better. 



VEGETABLES 



i 

79 



BAKED SWEET POTATOES. 
First boil the potatoes, then peel and mash fine. Sea- 
son with salt and pepper and plenty of butter. Form, 
into a mound on a buttered baking dish and dust over 
with bread crumbs. Cover with dots of butter and set 
in the oven to brown. Serve with a few sprigs of 
parsley for garnish. 

ESCALLOPED SWEET POTATOES. 

Slice raw sweet potatoes very thin. Butter a pud- 
ding dish, arrange a layer of sliced potato in the bot- 
tom; sprinkle over a teaspoon of flour, bits of butter 
and a little salt and pepper, continue in this way until 
the dish is filled. Pour in enough milk to moisten the 
whole and bake forty minutes. 

GRILLED SWEET POTATOES. 

Cut cold boiled sweet potatoes in thick slices and 
season with salt and pepper. Broil in a double broiler 
a light brown. 

FRIED SWEET POTATOES. 
Mrs. Mary A. Frantz. 

Boil or steam the potatoes until almost done. When 
ready to fry pare them, cut in slices one-fourth of an 
inch thick. Take butter the size of an egg, four table- 
spoons of sugar, put into frying pan ; when all is 
melted lay in potatoes ; have a moderate fire ; when 
brown, turn; fry without cover. 

TO BOIL RICE. 

Wash and sprinkle gradually in boiling, salted water. 
Boil hard twenty minutes. Pour off water and set on 
back of stove or pour the rice in a colander to steam 
white and dry. Or put on in double boiler in salted 
water, adding more as water boils out. Milk may be 
added an hour before taking from fire. Boil three or 
four hours. 

RICE AU GRATIN. 
Mrs. W. H. Sexton. 

Butter a porcelain pan. Put in layers of well cooked 



80 



VEGETABLES 



rice and cheese, with a dash of cayenne pepper, dot 
with butter, almost cover with milk, add butter and 
cracker crumbs last and bake thirty minutes. 

BROWNED RICE. 

Cook one cup of rice with three cups of hot milk in 
a double boiler, until very soft. Season it with one 
teaspoon of salt and one rounded tablespoon of butter. 
Pack it closely in a small bread pan. When cold, cut it 
in half-inch slices and brown them delicately in hot 
butter. 

SALSIFY OR VEGETABLE OYSTER PLANT. 
Mrs. C. C. Pollard. 
Scrape plant, cut into crosswise slices, and put into 
boiling water and boil until tender, then thicken with 
cracker or bread crumbs, mash fine, season with but- 
ter, pepper and salt. Have ready a skillet with two 
tablespoons of hot lard, drop in cakes and fry until 
brown. 

ESCALLOPED SALSIFY, OR VEGETABLE 

OYSTER. 

Scrape the roots and throw them in water to pre- 
vent discoloring ; cut in pieces one-fourth of an inch 
thick, boil till tender, remove from the water, then fill 
the pudding dish with a layer of the oyster plant, and 
a layer of crackers, rolled not too fine ; salt and pepper 
to taste, and a plentiful supply of butter and milk 
enough to thoroughly moisten the quantity. Bake 
one hour. 

ITALIAN SPAGHETTI. 
Mrs. Lee Joyce. 
To one can of tomatoes add two quarts of water and 
boil. Add ten cents' worth of round steak cut in small 
pieces. Fry two large onions in bacon grease. Cook all 
together till meat is tender or about half an hour. Then 
add a small package of spaghetti and cook another half 
hour, stirring frequently to prevent burning. Add ten 
cents' worth of mild cheese in small squares and cook 
ten minutes longer. If too thick add water.. 



VFGETABLES 



81 



SPINACH. 

One-half peck spinach, use one cup of boiling water, 
one teaspoon of salt. Cook twenty minutes, drain and 
chop fine ; season with two tablespoons of butter and 
four tablespoons of cream. Or with a white sauce to 
which one-half lemon has been added. Garnish with 
hard boiled eggs. 

SPINACH WITH EGGS. 
Mrs. Jas. French. 

Boil spinach in plenty of hot salted water for twenty 
minutes. Drain well. Chop fine, put over fire with a 
large spoonful of butter, a little sugar, salt and pepper 
to taste. Turn into a deep dish, cover with dressing 
made from yolks of four eggs, hard boiled, rubbed to a 
paste with a teaspoon of melted butter, one of cream 
and lastly a large spoon of lemon juice. Spread the 
dressing over the spinach, garnish with the whites of 
the eggs. 

SQUASH. 
Mrs. W. S. Holliday. 

Pare and stew in as little water as possible ; cook an 
hour, mash in kettle, and, if watery, let stand on the 
fire a few moments, stirring until dry ; season with 
butter, cream, salt, and pepper, add a little sugar ; care 
must be taken that it does not burn. Winter squashes 
are also cooked by cutting in pieces without paring, 
baking, and serving like potatoes ; or they may be 
cooked in a steamer and served either in the shell or 
scraped out, put in a pan, mashed, and seasoned with 
butter, cream, salt, and pepper, then made hot and 
served. It may be pressed into a baking dish, dusted 
with cracker crumbs and baked. 

BAKED TOMATOES. 
Mrs. J. R. Hanna. 

Fill scooped tomatoes with corn cut from cob and 
seasoned well with salt, pepper, butter and a pinch of 
sugar. Cover with thin layer of bread crumbs buttered 



82 



VEGETABLES 



and placed in individual baking dishes and bake one 
hour. 

BAKED TOMATOES. 
Mrs. O. D. Hawkins. 
Take twelve large smooth tomatoes, scald and peel. 
Arrange them in a baking pan. Cut a small hole in 
the stem end, into which put a good sized piece of 
butter, a little sugar, salt and pepper. Cover with 
bread crumbs, bits of butter and seasoning. Bake 
slowly two hours. Take out with a cake turner, care- 
fully, put on a flat dish, pour the liquid from the pan 
over them and serve hot. 

CREAMED TOMATOES— FRIED. 
Mrs. R. C. Blaney. 

Pare medium sized tomatoes, cut in half, roll in 
flour, fry in hot butter till nice brown. Dish ; sprinkle 
with salt and pepper. Thicken butter in frying pan 
with tablespoon of flour, add teacuo of rich sweet milk, 
boil till thick and pour over tomatoes. Serve hot. 

. ESCALLOPED TOMATOES. 
Mrs. J. A. Joel. 
Put a layer of crushed crackers into a buttered bak- 
ing dish. Season with butter, salt and pepper ; moisten 
with water. Then a layer of ripe tomatoes, sliced. 
Season to taste. Alternate these layers until the dish 
is full, using the crackers last. Canned tomatoes may 
be used in this manner. 

FRIED TOMATOES. 
Cora Shultz. 

Slice ripe tomatoes in one-half inch slices and roll in 
flour. Have ready frying pan with two-thirds lard and 
one-third butter. When hot put in the tomatoes and 
fry (uncovered) to a nice brown. Salt and pepper 
both sides when turning. Green tomatoes are excel- 
lent treated the same way, but must fry a little longer 
and be covered, so they will steam tender. Use salt and 
pepper liberally. They may also be rolled in egg and 
cracker crumbs. 



VEGETABLES 



83 



TOMATOES AND RICE. 
Mrs. E. Jamieson. 

In cooking tomatoes for one-half dozen persons, 
put in two tablespoons of cooked rice when first put on 
to stew. It will be found a very palatable dish cooked 
until the rice is well done, and seasoned with butter, 
pepper and salt. 

STUFFED TOMATOES. 
Mrs. M. J. Braiden, Rochelle. 

Cut a thin slice from the blossom side of the toma- 
toes and with a teaspoon remove the pulp without 
breaking: the shell ; chop one onion and add, with 
bread crumbs rubbed fine, to the pulo and season with 
pepper and salt (and sugar, if you like). When thor- 
oughly mixed, fill the tomatoes and put the slice back 
in its place. Put in baking dish, stem side down with 
just a little water and a lump of butter on each to keep 
from burning. 

TOMATO TOAST. 
Miss Jean Foster. 

One pint of tomatoes, well cooked, one-half teacup 
of celery, pinch of soda, one pint of milk, butter size 
of a walnut, thicken with flour, season to taste. Serve 
on hot buttered toast. 

BAKED TURNIPS. 

If large, split and bake as potatoes, only longer — 
about two or three hours. When done, mash fine, 
season with butter, salt and pepper. Serve hot. 

BROWNED TURNIPS. 
Mrs. Edgar Buzan. 

Boil till partly done, then slice, spread with butter, 
salt and pepper, and brown in oven. Serve hot. 

ESCALLOPED TURNIPS. 

Pare, slice, put on to cook in salted water ; cook till 
tender, pour off the water, drain well. Put a layer of 
cracker crumbs in baking dish, then layer of turnips 



84 



SALADS 



with bits of butter, then cracker crumbs and turnips, 
having the top layer of crackers with butter, pepper 
and salt ; pour enough milk over to fill the dish. Bake 
from three-quarters to an hour, having the top a nice 
brown. Add a little sugar to the water when boiling 
turnips. 



Salads 

"The imaginary relish is so sweet that it enchants my sense." 

— -Troilus and Cressida. 



ALMOND SALAD. 
Two-thirds celery to one-third chopped blanched al- 
monds and mayonnaise. 

APPLE OR WALDORF SALAD. 
Mrs. F. M. Buck, Chicago. 

Equal parts of celery, apple, and English walnuts. 
Cut celery as for chicken salad. Have firm, tart apples 
and cut same size as celery, covering with lemon juice 
to keep from turning dark. Cut nuts as near the size 
of apples and celery as possible. Use any nice mayon- 
naise dressing and serve on crisp letteuce leaves. 

ASPARAGUS. 

Put tips in slightly salted boiling water and cook 
about fifteen minutes. Drain and cool. Serve with 
either French dressing or mayonnaise. 

ASPLE JELLY. 

Put in a stew pan two quarts of jellied veal stock 
(without grease), two ounces of gelatine, an herb 
bouquet, two pieces of celery, shell and whites of two 
eggs, beaten slightly. Stir over the fire until nearly 
boiling, then add one-fourth pint of vinegar. Sim- 
mer ten minutes. Strain and mould. 

TOMATO ASPEC. 
Mrs. Mabel Ahlenius. 

Half box gelatine, one pint of water, one and one- 



SALADS 



85 



half cups strained tomatoes, half cup of sugar, a little 
salt. Soak gelatine in water, adding the seasoned to- 
mato juice hot and let harden. Serve on lettuce 
leaves with mayonnaise dressing. 

BANANA SALAD. 
Mrs. F. M. Buck, Chicago. 
Four bananas, one head of lettuce, six English wal- 
nuts. Wash bananas and strip upper section of skin 
off, remove the fruit and cut into small squares ; put 
into dish and cover with nice salad dressing; let stand 
five minutes, then fill skins with prepared fruit and 
arrange on crisp lettuce leaf. Garnish with halves of 
English walnuts. 

BANANA SALAD. 
Mrs. Harriet Dryden Bulson, Chicago 
Remove four bananas from the skins, leaving skins 
whole. Four bananas cut in cubes, six English wal- 
nuts, one head of letteuce, a little parsley. Mix bananas 
carefully with either French or boiled dressing, fill the 
skins with the salad, place half of walnuts on top and 
sprinkle with parsley. 

STRING BEAN SALAD. 

Boil till tender in water in which soda the size of a 
pea is dissolved, chill. Serve with French dressing or 
mayonnaise. 

* . BEET SALAD. 

Cook a quart of small young beets till tender. Skin 
and cut into small dice. Pour vinegar over them and 
dust with salt and pepper. Use French dressing or 
horseradish sauce. 

BERLIN SALAD. 
Mrs. Frank H. Madden, Chicago. 
One pint of wax beans, one pint of cabbage cut fine, 
one medium sized cauliflower. Boil beans and cab- 
bage in salted water until tender, but not soft. Drain 
and add one-half cup of vinegar, one-half cup % oi sugar 
and a teaspoonful of butter. Let them stand over 



86 



SALADS 



night in earthen vessels. Boil cauliflower in salted 
water until tender, drain and cool; pull apart and pile 
in center of flat salad dish ; wreath with cabbage and 
last with beans cut in thin strips. Use mayonnaise or 
French dressing. Stir salt and pepper into three table- 
spoons of salad oil, add gradually one tablespoon of 
salt, stir one minute and pour over vegetables. Serve 
at once. 

CABBAGE SALAD. 
Dr. C. A. Skinner. 
To one quart of shredded or finely chopped cabbage 
add one teaspoon of celery and one of salt, a little red 
and black pepper. Add to this the dressing given for 
tomato salad. 

CABBAGE AND APPLE SALAD. ' 
Mrs. M. J. .braiden, Rochelle. 

To a quart of shredded cabbage use three or four 
tart apples minced fine. Serve with White Cream 
salad dressing. 

COLD SLAW. 
Mrs. James French. 

Cut cabbage very fine and drop into very cold water. 
When ready to serve, drain well and pour over it a 
dressing made by rubbing the yolks of two hard boiled 
eggs to a paste with one beaten egg, butter size of an 
egg, (or one-half cup of salad oil is better) the juice 
of a lemon, mustard, pepper, salt and sugar to taste. 

COLD SLAW. 
Mrs. J. H. Wallace. 

Two-thirds of a cup of vinegar, one egg, two table- 
spoons of sugar, one teaspoon of salt, half teaspoon of 
mixed mustard, and butter size of an egg. Stir until 
it boils. When cold pour over the shaved cabbage. 
This dressing is good for any kind of salad. 

DRESSING FOR COLD SLAW. 
, Mrs. W. S. Holliday. 

Two eggs well beaten, two-thirds cup of vinegar. 



SALADS 



.87 



one tablespoon of sugar, one heaping teaspoon of flour 
and small piece of butter. A little mustard if desired 
When these are beaten together, boil, pour over finely 
chopped shredded cabbage. 

CAULIFLOWER SALAD. 

Tie a head of cauliflower in cheese cloth and boil 
until tender, drain and sprinkle over it three table- 
spoonsful of lemon juice or two of vinegar and let 
cool. Before serving separate the flowerets and cover 
with French dressing in which is a little chopped pars- 
ley or wild sorrel. 

CELERY SALAD. 

Cut crisp celery into small pieces, add to it a little 
grated onion and two hard boiled eggs chopped fine, 
Mix and serve with white cream dressing. 

CHEESE SALAD. 
Mrs. T. E. Burtnette, Joy, 111. 

One cup of celery, cut fine, one-half cup of broken 
pecans, one-half cup of cheese cut into tiny cubes. 
Cover with mayonnaise dressing and serve on lettuce 
leaves. 

CHEESE SALAD. 

Shred lettuce mixed with grated cheese and served 
with French dressing is fine. 

CHERRY SALAD. 
M. B. Sexton. 

Use large sweet cherries, remove stones and fill cav- 
ities with nuts, filberts are best. Arrange on lettuce 
leaves and cover with mayonnaise. 

CHICKEN SALAD. 
Mrs. J. W. Sipher. 

Boil with chicken one pound of loin of veal until 
tender. Let stand till cool, then cut with a knife in 
small pieces. Be careful not to use the skin of the 
chicken or any of the gristle. Take equal parts of meat 



88 



SALADS 



and celery, add juice of one lemon, one-half pound 
of English walnuts chopped. Season with salt, pepper 
and mix with mayonnaise dressing. Just before serv- 
ing add one-half cup of whipped cream. 

CHICKEN SALAD. 
Mrs. Maggie Rugg, Kansas City. 
Mrs. Eliza Smith. 

Put one pint of vinegar and one cup of butter on 
stove to heat, but not to boil. Yolks of eight eggs, well 
beaten, with two tablespoons of mustard and one of 
salt. Stir these slowly into the hot vinegar and butter, 
and continue stirring until well cooked. Set in a cool 
place. It should be pretty thick, and will keep, if on 
ice, a long time. Cut the meat as fine as you like (not 
chop) from two chickens. Sprinkle with a little salt 
and set away in a cool place. Add about as much cut 
celery as meat and when ready to serve, pour on the 
dressing, stirring it well through, and one quart of 
rich cream. Whip part of the cream if preferred. 

CHIPPED BEEF SALAD. 
Mrs. H. H. Pattee. 

Chipped beef, scant half pound ; celery, three bunch- 
es ; three boiled eggs, one-half large green pepper, all 
ground together and mixed with mayonnaise dressing. 
This mixture is excellent filling for sandwiches. 

COMBINATION SALAD. 
Mrs. F. R. Campbell, Chicago. 

Two tomatoes, one large or two small cucumbers, 
one head of ietteuc, one stalk of celery, one Spanish 
onion, or small bunch of green onions, cut tomatoes 
and cucumbers in slices, tear the lettuce fine, using the 
white, crisp leaves, cut celery in half-inch pieces, slice 
onion thin or if green ones are used, cut fine ; arrange 
in salad dish in layers so the green, white and red will 
show and pour over one cup full of mayonnaise dress- 
ing. Serve very cold. 



SALADS 



89 



CUCUMBER SALAD. 
Peel and slice three medium sized cucumbers, chop 
one stalk of celery with a slice of onion ; mix all with a 
good cooked salad dressing. Serve with lettuce or 
celery leaves and small radishes. 

CUCUMBER JELLY SALAD. 

Pare three large cucumbers, cut into small pieces, 
put into a saucepan with one small onion cut fine, one 
teaspoonful salt, one-third of a teaspoonful of white 
pepper, two tablespoons of vinegar, and three cup- 
fuls of water. Stew slowly until very tender, add one- 
half of a box of gelatine soaked in -one-half cupful of 
cold water, and stir until dissolved. Strain through 
wet cheese cloth. When cold and beginning to thicken 
line small molds (which have been wet in cold water) 
with thin slices of fresh cucumber, pour in the thick- 
ening jelly, and set on ice till firm. Serve on leaves 
with mayonnaise. 

DEVILED EGG SALAD. 
Mrs. James Duke. 
After the eggs have boiled twenty minutes, cut them 
in two and take out the yolks, then rub them to a 
paste, adding a little at a time sufficient mayonnaise 
dressing to make them smooth. Season with lemon 
juice and a little red pepper. Make this into tiny balls ; 
garnish a platter with lettuce leaves sprinkled with 
chopped tomatoes, then a thin layer of chopped pars- 
ley; over this place the egg balls. Cover with French 
dressing and serve. 

EGG SALAD. 

Dr. C. A. Skinner. 

An excellent egg salad can be made same as tomato 
by substituting sliced boiled eggs in place of tomato. 
Salads are better to be served fresh. 

FRENCH SALADS. 
Clinton Burns, Paris, France. 

Shred lettuce leaves or the tender inner leaves of 
celery in any quantity desired. Add an equal amount 



90 



SALADS 



of celery stalks cut in pieces one-half inch in length. 
Salt and pepper to taste. For one quart of above use 
two tablespoonfuls of vinegar and three times the 
quantity of olive oil. Mix well and serve. 

A second salad may be made from above by adding 
four cold boiled potatoes and increasing salt, pepper, 
etc. The French use a vegetable called saladi instead 
of the lettuce and celery. 

FRUIT SALAD. 
Mrs. Harriett Gettemy Morgan. 
To one package of gelatine soaked in pint of cold 
water, add one quart of boiling water, juice of three 
or four lemons and sweeten to taste. When cold stir 
in small pieces of oranges, pineapple, grapes and 
bananas, and nuts if desired. Set jelly on ice to hard- 
en. 

FRUIT SALAD. 

Mrs. Eliza Smith. 
One box of gelatine, pour over it one pint of cold 
water, soak one hour, add three cups of sugar, juice 
and grated rind of four lemons. Stir in three pints 
of boiling water — if cool weather, four pints — then 
strain and add fruit, while jelly is warm, six oranges, 
six bananas, one can of sliced or grated pineapple. 
Set aside to cool.' This will serve forty people. ' 

GOOCHE SALAD. 
Mrs. Bess Blackburn Grier. San Francisco, Cal. 
Pare three juicy apples and cut into dice. Peel 
two lemons and cut into smaller dice. Mix both 
thoroughly with a stalk of chopped celery. Cover 
with mayonnaise dressing and serve on lettuce leaves. 

GRAPE SALAD. 
Mrs. J. C. Burns. 
Remove seeds from white grapes and fill cavity with 
crushed kernels of English walnuts, or those of hick- 
ory nuts. Serve on nasturtium leaf with mayonnaise 
dressing in which there are nuts like those used in 
grapes. 



SALADS 9! 



"GROTTO." 
Mrs. H. S. Brown. 

Place in a bowl one-half of a lemon cut in tiny 
chunks and in this put the hearts of the lettuce, sep- 
arating the leaves, but not breaking apart, and in 
these leaves cut chunks of peeled tomatoes and cu- 
cumbers which are icy cold. Over all, sprinkle green 
onions cut so fine as not to be distinguishable and if 
liked two or three Tarrogan leaves cut fine. Serve 
with French dressing. 

LETTUCE SALAD. 

Shred the lettuce and mix with it one small onion 
cut fine, a little peppergrass and celery. Season with 
French dressing. A small piece of ice added and 
stirred with the dressing will cause it to thicken like 
cream, and improves it. 

LETTUCE SALAD. 
Mrs. Eliza Smith. 
One pint of celery and cup of lettuce, each cut fine, 
one teacup of nuts. Dressing: One-third cup of vine- 
gar, yolks of three eggs, one-half teaspoonful of mus- 
tard, one-half teaspoonful of salt, one tablespoonful 
of sugar, scant tablespoonful of butter. Mix all to- 
gether except vinegar, beat this mixture very light, 
add the vinegar boiling; return to the stove, beat un- 
til thick, do not let boil. Add a half cup of cream, 
whipped, the last thing. 

MACEDOINE SALAD. 

Is a mixture of vegetables, everything may be used. 
Make like Berlin salad. 

MILANAISE SALAD. 
Mrs. Bess Blackburn Grier, San Francisco, Cal. 

Rub cottage cheese smooth with cream, using a sil- 
ver fork. Season well with salt and paprika and mix 
with it one-half as much ripe olives, stoned and 
choped fine. Shape into small ovals and put on ice till 
ready to use, Serve on the crisp, white leaves of let- 



92 



SALADS 



tuce and chicory mixed with mayonnaise dressing and 
garnish with pitted olvies cut in halves. 

NASTURTIUM SALAD. 
Mrs. Wm. A. Hoyt, Kansas City. 

Line a salad bowl with nasturtium leaves. Take 
sliced tomatoes ; boiled potatoes cut in dice, onions 
sliced very thin. Mix with each some chopped nastur- 
tium leaves and seeds, then put in salad bowl in al- 
ternate layers, covering' with mayonnaise dressing. 

NUT SALAD. 
Miss Emma A. Tucker. 

Take two cups of lightly chopped meats of black 
walnuts, English walnuts, or hickory nuts. Add two 
cups of chopped celery, and amalgamate with suffi- 
cient quantity of very good salad dressing. Capers and 
quartered olvies may be added. 

- ONION SALAD. 

Slice mild or Bermuda onions as thin as paper and 
let stand in cold water for half an hour. Drain and 
press dry in a cloth and serve with French dressing in 
a border of finely shaved cabbage. 

ORANGE SALAD. 
Mrs. W. H. Sexton, 

Remove skins, separate fruit into sections and break 
once. Place on lettuce leaves with mayonnaise dress- 
ing. Serve with brown or white bread spread with 
mixtures of cream cheese and chopped walnuts. 

ORANGE AND PINEAPPLE SALAD. 

Slice, pare, and cut a pineapple into half-inch bits. 
Pare oranges and remove the pulp from each section 
in as large pieces as possible, and reject all seeds and 
white membrane. Drain off the juice from both fruits, 
allow three tablespoons of it for one cup of thick 
whipped cream, sweeten it to taste with powdered 
sugar, and stir it into the whipped cream ; add a little 
salt. Arrange on lettuce leaves, putting whipped 



SALADS 



93 



cream on top with ground nuts and two or three can- 
died cherries. Mayonnaise may be used, substituting 
lemon for vinegar. 

OYSTER SALAD. 
Miss Merle Mahaffey. 
One cup of cabbage chopped fine, one cup of rolled 
crackers, one cup of cove oysters, salt and pepper to 
taste and mix with mayonnaise dressing. 

OYSTER SALAD. 

One large or two small cans of cove oysters, six 
hard boiled eggs, four small cucumber pickles and a 
little celery. Chop the whites of the eggs, pickles and 
celery quite fine. Cut oysters not too fine. Cream the 
yolks with large tablespoon of butter, add pepper and 
salt ; mix all together and thin with vinegar to suit 
taste. 

OYSTER SALAD. 
Mrs. John S. Clark, Kansas City. 
Heat twenty oysters in their own liquor for five 
minutes ; drain. Wash in cold water, then dry and 
place on ice. Mix with mayonnaise and serve on crisp 
lettuce leaves. 

PEACH NEST SALAD. 

Pare and halve large ripe peaches, remove stone, 
and fill hollow with chopped English walnuts. Serve 
with salad dressing on a lettuce leaf. 

PEAR SALAD. 

Select ripe, rich flavored fruit, pare core, and cut in 
thin slices. Mix with one-third the quantity of sliced 
bananas, one-fourth as much broken English walnut 
meats, and enough French dressing to make slightly 
moist. Prepare only a short time before it is to be 
served and serve cold in bleached lettuce cups. If pre- 
ferred, a sweet dressing may be made with the well 
beaten yolks of three eggs, a small cupful of powdered 
sugar, the juice of one lemon, and half a cupful of any 
tart fruit juice. 



94 



SALADS 



PEAR SALAD. 

Pare and core fine., ripe mellow pears. Cut in thin 
slices, but leave the slices in position so that the pear 
retains its shape. Fill the cores with canned cherries 
(drained very dry) mix with chopped blanched al- 
monds. Sprinkle with powdered sugar, and pour over 
a dressing made of two tablespoons nut butter thinned 
with one-half cup of the canned cherry juice, and the 
juice of one lemon. 

SALAD OF PEAS AXD PECAXS. 

Mrs. F. S. Foster. 

Drain and rinse one can of French peas ; take one- 
half as many chopped nuts as peas, either pecans, 
hickory nuts or English wa 1 nuts. and one cup of cel- 
ery cut fine ; season with French dressing, one part 
vinegar to three parts oil, pepper and salt to taste. Set 
away on ice to season thoroughly. At serving time 
arrange on a bed of lettuce leaves and send to the table 
either plain or with a boiled dressing or mayonnaise, 
as convenient. 

PIMEXTO SALAD. 
Mrs. W. T. Nash, Indianapolis, Ind. 

A medium sized can contains from eight to ten pi- 
mentoes. Shake them out carefully as they are very 
tender. Fill sparingly with the following mixture : 
One Xeufchatel cheese cut into bits, one cup of Eng- 
lish walnut meats, one-half dozen rather small, sour 
cucumber pickles, soften the cheese with a little may- 
onnaise dressing. Chop nut meats and pickles and mix 
with the cheese. This should fill seven or eight pimen- 
toes. Serve on leaves of lettuce with a spoonful of 
mayonnaise and one of whipped cream on each pi- 
mento. They are best filled just before serving, but if 
necessary can be filled an hour or two beforehand and 
kept on ice. 

PIXEAPPLE SALAD. 
Use twice as much celery as pineapple, but cut in 



SALADS 



95 



small pieces. Cover with mayonnaise to which has 
been added two-thirds its bulk of whipped cream. 

POTATO SALAD. 
Lucie Eby. 

Chop six large boiled potatoes and one-half the 
amount of celery and mix with the following dress- 
ing: Yolks of four eggs, one-half teaspoon of mus- 
tard, one-half teaspoon of salt and one teaspoon of 
sugar, mixed thoroughly. Heat two tablespoonsful of 
vinegar and two of water and add to the above. After 
cooking over hot water until it thickens, beat in half 
as much olive oil or butter and reduce with cream. 

POTATO SALAD. 
Mrs. Jos. Stevenson. 

Boil six or eight medium sized potatoes ; when cold 
cut in small bits, with one small bunch of celerv cut 
fine. Six hard boiled eggs mashed fine ; a small slice 
of onion cut fine. Pepper, salt and sugar to taste. 

Dressing for Potato Salad : — Five eggs beaten light, 
add one cup of sweet cream, one-half cup of vinegar, 
butter the size of a walnut. Teaspoonful of mustard, 
dash of pepper and salt, tablespoon of sugar. Beat 
all well together, put on the stove and stir constantly 
until it comes to the boil. Beat until cold and pour 
over salad. Put in a cool place or on ice. Before 
serving stir in a cup of whipped cream. Serve on let- 
tuce or cabbage leaf. 

POTATO SALAD. 
i*irs. John E. Brewer. 
Yolks of eight eggs, eight tablespoons or vinegar, 
eight tablespoons of melted butter, one teaspoon of 
French mustard, two teaspoons of sugar, three tea- 
spoons of salt, one-fourth cayenne pepper. Beat yolks 
of eggs. Heat the vinegar and pour over the beaten 
yolks, stirring all the time. Put back on stove and 
cook slowly. When done put in melted butter and mix 
thoroughly and add last, eight boiled potatoes, and 
about half as much celery, one-quarter of a pound of 
English walnuts, broken up. Thin down with whipped 
cream ready to use. 



^6 



SALADS 



CHEAP POTATO SALAD. 
Mrs. Peter Burns. 
Chop two good sized onions very fine, chop or dice 
six medium sized potatoes ; season with salt, add pep- 
per and celery seed if desired. For dressing, beat two 
eggs and half cup of sugar together, then add one cup 
of vinegar, put into a skillet in which butter the size 
of a walnut has been melted ; let it come to a boil ; 
pour over the potato and onion mixture. 

HOT POTATO SALAD. 

Fry to a light brown four tablespoonsful of minced 
breakfast bacon. Strain out the bacon and fry in the 
fat a teaspoonful of chopped onion. Take the pan 
from the fire and stir into the fat an equal amount of 
vinegar seasoned with salt, sugar and a touch of cay- 
enne. Beat to an emulsion, return to the fire, adding 
two tablespoonsful of boiling water. The potatoes 
should be ready boiled, cut into dice and kept hot over 
boiling water. Turn them into the pan with the dress- 
ing and bacon dice, toss and stir lightly to coat them 
with the vinegar, etc.. and serve. 

SALMON SALAD. 
Mrs. C. D. Tourtellott. 

To one can of salmon take one-fourth of a head of 
cabbage and two bunches of celery. Chop cabbage 
and celery very fine, mix it with the salmon, then add 
one teaspoon mustard, two-thirds cup of vinegar, with 
one teaspoon of Worcestershire sauce. Pepper and 
salt to taste. 

SHRIMP SALAD. 
Miss Mildred Patterson. 
Put into the dish in which it is to be served a layer 
of shrimp broken moderately fine, then a layer of eel- 
en" cut fine : pour over this three or four spoons of 
the mayonnaise dressing. Continue till all is used. 

SHRIMP AND CUCUMBER SALAD. 
Mrs. William McKinley. 

Break the shrimps in pieces, add an equal quantity 



SALADS 97 



of cucumbers cut in cubes and chilled in salted water ; 
mix together with mayonnaise dressing. Shape into 
a mound and cover lightly with whole shrimps and 
heart leaves of letteuce. Surround with sliced cucum- 
bers dressed with French dressing flavored with onion 
juice. 

STRAWBERRY SALAD. 
Mrs. J. L. Davenport, Chicago. 

Select large firm berries, wash and dry well, remove 
the hulls and slice or quarter them ; arrange about 
two tablespoonsful in crisp yellow lettuce cups, cover 
the berries over with thick whipped cream sweetened, 
and put a spoonful of thick mayonnaise on top. 

SUNFLOWER SALAD. 
Mrs. Bess Blackburn Grier, San Francisco, Cal. 

Boil artichokes until tender, chill thoroughly. Cut 
the heart out in little chuncks, saving enough of the 
best outer leaves to form a sunflower on individual 
plates. Fill centers with pieces completely covered 
with mayonnaise to form center of flower. 

TOMATO AND CUCUMBER SALAD. 

Mrs. Mary A. Frantz. 

Chop (not too fine) and drain equal quantities of 
tomatoes and cucumbers. Chill. Put a spoonful of 
each on lettuce and cover with mayonnaise. 

TOMATO JELLY. 
Mrs. W. H. Wells. 
One-half can or two cups of tomatoes, three cloves, 
two slices of onion, one teaspoonful of salt, one tea- 
spoonful of sugar, one saltspoonful of pepper (scant), 
one-half ounce of good gelatine soaked in half a cup- 
ful of water. Boil together the tomatoes, onion and 
cloves until the tomato is soft \ add the seasoning and 
soaked gelatine and stir till gelatine is dissolved. Then 
strain and pour into a ring-shaped mold to set. Serve 
with the center of the jelly ring filled with celery cut 
in small pieces and mixed with salad dressing. Gar- 
nish with a wreath of shredded lettuce. This jelly 



98 



SALADS 



may also be molded in a solid piece and surrounded by 
the celery. 

TOMATO SALAD. 
Dr. C. A. Skinner. 

Mix together *one pint of canned tomato meats from 
which , juice has been well drained, and one pint of 
celery cut in dice ; add one teaspoonful of sa 1 t and a 
generous pinch each of black and cayenne pepper. 
Over this pour the following dressing: Beat well the 
yolks of four eggs, add one-half cup of sugar, one 
heaping teaspoon of butter, and stir in this one cup of 
vinegar thickened with one-quarter teaspoonful of 
mustard flour and three-quarters teaspoon of flour. 
Stir while cooking until it thickens and after cooling 
add one tablespoon of rich cream or two of whipped 
cream. 

TONGUE SALAD. 

Boil, skin and trim a tongue, cut into dice and add 
the whites of six hard boiled eggs cut into small 
pieces. Cut up fine the white stalks of three heads of 
celery and mix together. Mix with Mayonnaise using 
lemon juice instead of vinegar. 

VEAL SALAD. 
Mrs. N. S. Woodward. 
Four and a half pounds of veal, one bunch of celery, 
three boiled eggs. Mix well with Mayonnaise. 

VEGETABLE SALAD. 
Mrs. W. G. Miller. 
Two heads of crisp lettuce, two cucumbers, several 
fresh tomatoes, one small onion, a little celery. Shred 
the lettuce, chop the onion and celery fine, and slice 
the cucumbers and tomatoes. Arrange in layers on 
dish and pour over it any good salad dressing. 

WATER CRESS SALAD. 
Mrs. Janie Pebbles. . V: 
Cut away the rough stems, pick off the root fibers, 
wash the cress carefully, drain, cut it in inch lengths. 



SALADS 99 



season in a bowl with a little salt and pepper; when 
they are mixed sprinkle with vinegar. Serve in small 
salad dishes individually. 

WALDORF SALAD. 
Mrs. William McKinley. 

One pint of celery cut fine, one pint of tart apples 
chopped fine, one teacupful of hickory nut meats, 
chopped. Mix with mayonnaise dressing. 

CREAM DRESSING FOR COLD SLAW. 
Mrs. Mary Patterson. 

Two tablespoons of whipped cream, two of sugar 
and four of vinegar. Beat well and pour over cab- 
bage, previously cut very fine and seasoned with salt. 

HARD BOILED EGG DRESSING. 
Mash the yolks of two hard boiled eggs until a 
smooth paste ; then add half a teaspoonful of salt and 
a dash of cayenne. Stir in quarter of a cupful of best 
olive oil, drop by drop, stirring rapidly until all has 
been used up, then one tablespoonful of vinegar very 
slowly. Chop the whites of the eggs very fine and add 
to the dressing. 

FRENCH SALAD DRESSING. 
Mrs. Melville Brewer. 
Three tablespoons of olive oil, one tablespoon of 
vinegar, three saltspoons of salt, one saltspoon of black 
pepper. Serve on lettuce, mixed at table just before 
serving. 

LETTUCE DRESSING. 
Mrs. Franc Hubbard. 
One egg, three tablespoons of vinegar, one of sugar, 
one of butter, one-half teaspoon of mustard, one-half 
teaspoon of salt, one-half cup of cream. Wet the mus- 
tard in a little vinegar, heat all the ingredients except 
egg and cream, over steam, then add beaten egg, lastly 
cream. fc 



100 



SALADS 



SALAD DRESSING. 
Miss Alice Woods. 

One tablespoon of butter into which mix one tea- 
spoon of flour ; acid one cup of vinegar and bring- to a 
boiling point. Pour this over the beaten yolks of four 
or five eggs. Add one teaspoon of salt, one teaspoon 
of ground mustard mixed with two tablespoons of 
cream, pinch of cayenne pepper, one teaspoon of 
sugar. Mix all together and stir on stove until it boils. 
Thin with cream. 

SALAD DRESSING. 
Mrs. Sarah V. Dean. 

One pint of vinegar and lump of butter scalded, 
beat two whole eggs on yolks of four, one-half cup of 
sugar and one cup of sweet milk, add two teaspoonsful 
of mustard, salt and pepper, add this to the hot vine- 
gar and butter and cook till it thickens. This is fine 
for cold cabbage or lettuce. 

SALAD DRESSING. 
Mrs. Jennie Willets. 

Yolks of four eggs, one-half teaspoon of mustard, 
one-half teaspoon of salt, one teaspoon of sugar. Beat 
thoroughly. Heat two tablespoons of vinegar and two 
of water, add to above. Cook over hot water till it 
thickens. While hot beat in half as much olive oil or 
butter, and reduce with cream. 

MAYONNAISE DRESSING. 
Mrs. Jos. Stevenson. 

The yolks of five eggs, one-half cup of cream, one- 
half cup of vinegar, butter the size of a walnut, one- 
half teaspoonful of mustard, little salt, three table- 
spoonsful of sugar, put vinegar and butter on stove 
and let come to a boil. Have eggs beaten in very light 
with cream, sugar and mustard. Add this to the boil- 
ing vinegar and stir constantly until it comes to the 
boil. Beat until cool. Add one-half cup of whipped 
cream when ready to serve. Good with any salad. 



SALADS 



101 



WHITE CREAM SALAD DRESSING. 
Mrs. L. J. Menold, Princeton, 111. 

One cup of cream heated hot, add scant tablespoon 
of flour blended with tablespoon of vinegar, butter the 
size of a small walnut. Pour on beaten whites of three 
eggs. Stir well, season with sugar, mustard, etc., to 
taste. 

TOMATO CUPS FOR SALAD. 

Select smooth tomatoes of uniform size, scald, peel, 
remove pulp and put on ice. They may be filled with 
any salad mixture — nuts and celery — add bit of cu- 
cumbers is excellent. Yellow tomatoes should be used 
at a yellow function. 

INEXPENSIVE SALAD DRESSING. ~ 
Mrs. J. A. Joel. 

The yolks of four eggs, or two whole eggs, one- 
half cup of vinegar, three tablespoons of sugar, one- 
half teaspoon of mustard, one-half teaspoon of salt, a 
little pepper, lump of butter the size of a walnut. Cook 
till it thickens. Will keep indefinitely. 

QUART OF SALAD DRESSING FOR TEN 

CENTS. 

Four tablespoons of sugar, one of mustard, one- 
quarter teaspoon of tumeric powder, mixed to smooth 
paste with cold water. Add one egg, beat, then a cup 
of boiling water in which one-half teaspoon of black 
pepper has stood five minutes. Add a cup of vinegar 
and strain through cheese cloth. Add two cups of 
milk. Pour into double boiler and cook till thick and 
creamy, stirring all the time. Remove from fire and 
add one teaspoon of salt and butter the size of a 
walnut. Put in glass can. It will keep for weeks. Po- 
tatoes make the best foundation for most mixed salads, 
as their presence is not detected and they keep the 
dressing from becoming watery. 

A little chopped cucumber is a great help to potato 
salads. A^egetable salads should be used at every 
luncheon and dinner. Dress simply with oil and vine- 



102 



CKOQUETTES 



gar or lemon. Dandelion and mustard leaves, chicory 
endive, water cress or whatever the market affords, 
used alone or in mixtures, are healthful and excellent. 



CKOQUETTES 

"Praise us as we are tasted, allow us as we prove." 

— Troilus and Cressida, 



APPLE FRITTERS. 
Miss Jessie Weir. 
Pare the apples and punch out the cores with a 
sharp, round, tin apple-corer. Cut each apple into 
three slices crosswise, so that each piece will be a 
circle with a hole in the center. Dip these pieces of 
apple into a batter. 

BANANA CROQUETTES, 
Shape in croquette form. Roll in an egg, beaten 
with one tablespoon of cold water, then in sifted bread 
crumbs, seasoned with salt and pepper, and fry about 
a minute and a half in hot deep fat. Drain on soft 
paper. 

Boil and rub through a seive, add white sauce, sea- 
son well. Roll in eggs and crumbs and fry in hot fat. 

CHEESE CROQUETTES. 

Force mild soft cheese through a potato ricer. To 
one and one-half cups add one-half tablespoonful of 
flour, one-quarter teaspoonful of salt, a few grains of 
cayenne, and the whites of three eggs beaten until 
stiff ; toss the mixture onto a board covered with 
cracker dust ; shape into a long, roll, using the hands ; 
cut off pieces one and one-half inches long; cover the 
ends with cracker dust ; fry in deep fat and drain on 
brown paper. 



CROQUETTES 



103 



CHICKEN CROQUETTES. 
Miss Jessie Weir. 

One solid pint of finely chopped chicken, one table- 
spoon of salt, one-half teaspoon of pepper, one cup of 
cream or chicken stock, one tablespoon of flour, yolks 
of four eggs, one teaspoon of onion juice, one table- 
spoon of lemon juice, one pint of crumbs, three table- 
spoons of butter. Put the cream or stock on to boil in 
a double boiler. Mix flour and butter together, and 
stir into the boiling cream, then add the chicken and 
seasoning. Boil for two minutes and add two of the 
eggs well beaten. Take from the fire immediately and 
set away to cool. When cold, shape, brush with egg, 
roll in crumbs and fry. Veal, mutton, beef and turkey 
can be prepared in the same manner as chicken. The 
remains of a veal roast, if tender, is especially good. 

CHICKEN CROQUETTES. 
Mrs. A. B. Seaman, Denver, Col. 

Half a pound of chicken chopped fine and seasoned 
with salt, pepper, one teaspoon of lemon juice and one- 
half teaspoon of chopped parsley. Make one pint of 
thick cream sauce. When thick add one beaten egg 
and mix with chicken. Make as soft as can be han- 
dled. When cool shape into rolls. Roll in fine bread 
crumbs, then in beaten egg, then in crumbs again and 
fry one minute in smoking hot fat. Mushrooms, 
boiled rice, sweetbreads or veal may be mixed with 
chicken. Cold roast chicken, chopped fine, may be 
mixed with the stuffing, moistened with the gravy and 
shaped into croquettes. 

CHICKEN AND RICE CROQUETTES. 

Chicken may be mixed with rice and white sauce for 
croquettes. 

COD FISH CROQUETTES. 

Soak one quart of picked up cod fish over night. 
In morning drain and pour on boiling water, and keep 
on stove a few moments at boiling point. Again drain. 
Add one pint of bread crumbs, two well beaten eggs, 



104 



CROQUETTES 



pepper and, if you' wish, a tablespoon of onion juice. 
Make in cones, dip in egg and bread crumbs and fry 
in deep fat. 

CORN FRITTERS. 

One can of corn. Rub through colander all but a 
few tablespoons ; leave grains whole. Two eggs, two 
tablespoons of flour, one-half teaspoon baking powder. 
Season to taste. Drop tablespoon at a time in hot 
butter and fry light brown. 

CORN CROQUETTES. 

Grate tender green corn enough to make a pint. Mix 
with it half a green pepper finely minced with a small, 
tender onion. Salt to taste. Warm half a cup of milk 
sufficiently to melt a tablespoon of butter in it. Add 
a beaten egg and half a cup of flour. When perfectly 
cold mold into form and fry in wire basket, first dip- 
ping into the hot fat to prevent sticking. 

FISH ROLL OR CROQUETTES. 

One pound raw fish (white or halibut) mashed fine, 
one teaspoon of salt, speck of cayenne pepper, one tea- 
spoon onion juice, mix with one cup of soft bread 
crumbs cooked in one-half cup of milk, add the un- 
beaten whites of two eggs. When cold, form into 
rolls. Dip in beaten egg, to which has been added one 
tablespoon of water to each egg, roll in dry bread 
crumbs, fry in hot fat. 

FISH FRITTERS. 

Take remains of any left over fish. Remove bones 
and mash fine. Add bread crumbs and mashed pota- 
toes in equal parts. Add one-half cup of cream or 
more and one or tAvo well beaten eggs, according to 
amount. Salt and cayenne pepper. Proceed as with 
croquettes. 

HOMINY CROQUETTES. 

Measure out a cupful of boiled hominy and mix it 
with a teaspoonful of melted butter. Stir vigorously 



105 



and add by degrees a cupful of milk. This should be 
beaten to a light paste before adding a teaspoonful of 
white sugar and a well-beaten egg. Roll into round 
balls, flatten them out a bit, dip in egg, then in crumbs 
and fry. 

LOBSTER CROQUETTES. 

One can of lobsters. Add oint of bread or cracker 
crumbs, one small onion chopped fine, one tablespoon 
of butter, four boiled eggs chopped, pepper and salt. 
Dip in meal and fry. Or mix lobster with white sauce 
and one well beaten egg, cool, shape, roll in crumbs 
and fry. 

MACARONI CROQUETTES. 

One cup of macaroni boiled and cut in half-inch 
lengths, two tablespoons of grated cheese, yolks of 
three eggs, salt and pepper, with white sauce to moist- 
en. Cook one minute, cool, shape, and fry. 

MEAT CROQUETTES. 
Mrs. William Black, Enid, Okla. 

Take equal parts of bread crumbs and ground cook- 
ed meat. Put bread in pan by itself, pour on enough 
boiling water to moisten, add one beaten egg, remove 
from fire, add meat, salt, pepper and little onion juice. 
Form into oblong rolls and roll in corn meal. Fry in 
deep fat. Have as soft as can be handled. Meat and 
rice may be mixed together as in chicken croquettes. 

OYSTER PLANT CROQUETTES. 

Wash, scrape and boil the plant until tender, then 
rub it through a colander, and mix it with a little but- 
ter, cream, salt, paprika, and lemon juice. When thor- 
oughly smooth set aside to become quite cool, shape 
into the desired size and cook to a delicate brown. 

PARSNIP CROQUETTES. 
Mrs. Elizabeth S. Huey. 

Boil until tender sufficient parsnips to make one 
pint. Mash them fine, with two tablespoonsful of but- 



106 



CROQUETTES 



ter, one heaping teaspoonful of salt, a little pepper, 
and two tablespoonsful of cream. Put the mixture 
over the fire and stir until it bubbles, then stir in one 
egg and let the whole cool. When cold make into small 
croquettes, dip them in beaten egg and roll in cracker 
crumbs and fry until a rich brown. 

i 

POTATO CROQUETTES. 
Mrs. B. D. Parsons. 
Yolks of four eggs beaten light, four cups mashed 
potatoes, two tablespoons of parsley, one-half cup of 
cream, onion juice, salt and pepper. Stir in dish until 
thoroughly heated. When cold mold into croquettes. 
Roll in fine bread crumbs, then egg, then in bread 
crumbs again. Fry in smoking hot fat one minute. 
Potato croquettes are nice baked instead of fried, 
using plenty of butter in pan. 

SWEET POTATO CROQUETTES. 
Miss Isabella Stewart. 
Boil, peel and mash about six good sized sweet pota- 
toes or use one can of sweet potatoes and mash. Add 
salt, pepper, and half cup of milk or cream. Mold 
into small cones, place in a pan, pour melted butter 
over them and bake brown in the oven. 

SWEET POTATO CROQUETTES. 

Boil half a dozen potatoes, peel and mash, and add 
two tablespoonsful of butter, a little cream, salt, pep- 
per, and nutmeg to taste, a few drops of onion juice, a 
tablespoonful of finely minced parsley, and the beaten 
yolks of two eggs. Form into cylinder shaped cro- 
quettes, dip them in beaten egg, and then into fine 
bread crumbs, and fry in deep, hot fat. 

RICE CROQUETTES. 
Mrs. G. A. Brokaw. 
Mix one pint of cold boiled rice with one egg, well 
beaten, one tablespoon of melted butter, one-half tea- 
spoon of salt. Add flour enough to make quite stiff ; 
make in small rolls, then roll them in cracker crumbs, 
made fine, and fry in hot lard the same as doughnuts. 



CROQUETTES 



107 



SALMON BALLS. 
Mrs. W. T. Deen. 

One can of salmon, mix fine and take out the bones, 
one egg, cracker crumbs (about four large crackers), 
pepper and salt to taste butter size of walnut, mix all 
together and mold into balls like sausage and fry in 
hot butter. Serve immediately. 

SALMON CROQUETTES. 
Mrs. F. C. Tapping. 

One can of salmon, one cup of cracker crumbs, one- 
third of a lemon, juice and rind. Dressing: — Juice of 
the salmon, one-half cup of milk, salt, pepper and 
small piece of butter, one tablespoon of flour. Boil till 
thick, then mix with the salmon. Roll in a beaten egg, 
then in cracker crumbs and fry in lard. 

SALMON CROQUETTES. 
Mrs. Anna Owens Hinckley, Chicago. 

Two-thirds pint of cream, boiling hot, one can of 
salmon, boil twenty minutes. Pour off oil and pick to 
pieces. Add one cup of rolled crackers, salt and pepper. 
Pour over hot cream and lemon juice. Prepare as 
other croquettes. 

SALMON CROQUETTES. 
Mrs. E. A. Lord. 

One pound chopped salmon, one cup of cream, one 
tablespoon of flour, three eggs, two tablespoons of but- 
ter, one pint of crumbs, pepper and salt. Mix flour 
and butter and stir into boiling cream ; add salmon, 
boil one minute, stir in one well beaten egg. When 
cold proceed as for other croquettes. 

SWEETBREAD CROQUETTES; 

One pair sweetbread, parboiled and chopoed fine ; 
one-quarter teaspoon of nutmeg, one tablespoon of 
butter, one gill cream, five drops onion juice, one- 
quarter teaspoon of white pepper, two tablespoons of 
flour, one tablespoon of chopped parsley. Make your 



108 



CROQUETTES 



cream thin, add sweetbreads. Make into forms when 
cold. Roll in whites of egg and crackers. 

SWEETBREAD PATTIES. 
Mrs. Ella Millspaugh. 
Soak sweetbreads in cold water, remove pipes and 
membranes, and cook in boiling salted water with one 
tablespoon of lemon juice twenty minutes ; then plunge 
into cold water to harden. When very cold, break 
into small pieces, heat them in a rich cream sauce and 
serve in puff paste shells or in biscuit boxes. 

VEAL CROOUETTES. 
Mrs. John J. Glenn. 
Two pounds cold veal chopped fin. One cup of 
milk, butter the size of a walnut, one egg, one table- 
spoon of flour, one cup of rolled crackers, salt and 
pepped. Rub butter and flour together. Put over fire 
and add milk. Stir till thick, then pour over meat and 
mix. When cold, make into balls, dip in egg and roll 
in cracker crumbs. Cook in hot lard till brown. 

VEAL CROOUETTES. 

Chop cold veal fine, season highly, add a little 
chopped parsley if you wish. Moisten with beaten 
egg and gravy if you have it, or with a white sauce. 
Onion juice may be added. 

THICK CREAM SAUCE. 
Mrs. A. B. Seaman, Denver. 

For croquettes and patties. One pint of hot cream 
two even tablespoons of butter, four heaping table- 
spoons of flour, or two heaping tablespoons of corn 
starch, one-half teaspoon of salt, one-half saltspoon of 
white pepper, one-half teaspoon of celery salt. A few 
grains of cayenne pepper if desired. Scald the cream s 
melt the butter in granite sauce pan. When bubbling 
add the dry flour, or corn starch, stir till well mixed. 
Add one-third cream and stir as it boils and thickens. 
Add more cream and boil again, etc. The sauce should 
be very thick and smooth. Add the seasoning and 
mix it while hot with the meat or fish. 

• 



CHEESE 



109 



For croquettes or patties, allow a scant cup of sauce 
for each generous cup of material. 

PATTY SHELLS. 
Mrs. Eliza Smith. 

Make pastry as for pie crust, adding a small spoon- 
ful of baking powder. Shape and bake on the bot- 
tom of muffin or gem pans. Bake in rather quick 
oven. 



Cheese 

"The queen of curds and cream." 

— Winters' Tale. 



CHEESE BALLS. 
Mrs. Belle D. Parsons. 

One pound of grated cheese, one pound of chopped 
walnuts, one egg, cream enough to make it a consist- 
ency to mold. Add red pepper, salt to taste. Roll 
into balls in hands, then in finely chopped parsley. To 
be served last course with crackers. 

CHEESE BALLS. 
Mrs. Anna Owens Hinckley, Chicago. 

Two whites of eggs beaten stiff. Add enough grated 
cheese to make a stiff batter, a little cayenne pepper 
and salt. Mold in little balls, drop in hot tat and fry a 
light brown. Serve immdiately with salad. 

CHEESE. 
Mrs. Eliza Smith. 

One Neufchatel cheese melted in a saucepan ; add 
half a tablespoon of butter and half a cup of rich 
cream. When thoroughly mixed add a dash of red 



110 



CHEESE 



pepper and a cupful of nutmeats, blanched and chop- 
ped (English walnuts, hickory nuts or pecans are 
best) . Pour into a mould and let harden. Prepare the 
day before wanted. Common cheese may be used, 
about twenty cents' worth. 

COTTAGE CHEESE. 

Place a can of clabbered milk on the back of the 
stove to heat slowly, till curd separates from whey. Do 
not let it become hot. Or, hot water may be poured 
over it. Drain till dry through cloth bag. Stir in salt 
butter and sweet or slightly sour cream. 

CHEESE CRACKERS. 

Place a quantity of buttered Saratoga flakes or soda 
crackers in a baking pan. Heaping teaspoon of rich 
grated cheese. Dust a little cayenne pepper over, and 
bake about five minutes in hot oven. Bake a light 
brown. Excellent with salads. 

CHEESE FONDA. ' 

Soak one cup of dry bread crumbs in two scant cups 
rich milk. Beat into this three eggs whipped very 
light. Add one small teaspoon of melted butter, one 
small teaspoon of pepper, one small teaspoon ot salt, 
one-half pound of old cheese grated. Pour into a 
buttered baking dish, strew the top with dry bread 
crumbs, and bake a delicate brown in quick oven. 
Serve immediately in the baking dish, as it soon falls. 
This is a delicious relish. 

CHEESE FONDA. 
One tablespoon of butter, one cup of milk, one cup 
of stale bread crumbs, two cups of grated cheese, two 
eggs, one-quarter teaspoon of mustard, a little cayenne 
pepper and salt. Melt the butter, add milk, bread 
crumbs and cheese. When cheese is melted add sea- 
soning and the well beaten eggs. When it thickens 
serve on crackers or toast. 



CHEESE 



111 



CHEESE OMELET. 
Mrs. A. H. Dean. 
Three-fourths of a cup of grated cheese, one cup of 
rolled crackers, one cup of sweet milk, two eggs, 
beaten separately. Salt. 

CHEESE RAMEKINS. 

Crumble the white part of a slice of stale bread, 
cover with a cup of boiling milk and let soak on stove 
fifteen minutes, strain but not squeeze crumbs, add 
two tablespoons of butter and four heaping table- 
spoons of cheese — Parmesan is best. Add one-half tea- 
spoon of prepared mustard, half a teaspoon each of 
salt and sugar and yolks of three eggs. Beat thorough- 
ly. Fold in carefully the stiffly beaten whites of the 
eggs and put in buttered ramekin cups or paper cases. 
Fill half full and set in very hot oven ten or fifteen 
minutes. Serve at once. 

WELCH RAREBIT. 
Mrs. T. H. Hanna. 
Melt slowly in a crock or porcelain kettle, rich 
cream sheese. Add a little cayenne. Toast bread, 
butter slightly, arrange on plate. Pour cheese over 
and serve very hot. 

RAREBIT. 
Rose M. Lynch. 
Grate one-half pound of American cheese. Add a 
teaspoonful of flour and two eggs, well beaten. When 
this is nearly melted stir in slowly a cupful of warm 
milk. Season with mustard, red pepper, salt, tobasco 
sauce and just before taking from fire add a teaspoon- 
ful of butter. Stir constantly and when thickened 
serve on toast or thin wafers. 

EGG AND CHEESE SALAD. 
Fill a salad dish with alternating layers of sliced 
hard boiled eggs and grated cheese. Scatter a few 
gherkins and capers over the top. Mask in mayon- 
naise and sprinkle over with grated cheese. Serve 
at once. 



112 



CHEESE 



CHHEESE SCALLOP. 
Mrs. Blanche Wells Clark. Pittsburg. 

Season two cups of bread crumbs with two table- 
spoons of melted butter, pepper and salt to taste. To 
one cup of the seasoned crumbs add one and one- 
fourths cups milk and two beaten eggs, ana one-thira 
pound grated cheese. Pour in baking dish and cover 
with reserved crumbs, having with it a little grated 
cheese. Bake a light brown. 

CHEESE SOUFFLE. 
Miss Georgia Pillsbury. 

Two tablespoons of butter, one heaping tablespoon 
of flour. Mix together. Add yolks of three eggs, 
one-half cup sweet milk, one cup grated cheese, one- 
half teaspoon salt, a few grains cayenne pepper. Put 
on stove and cook. AYhip whites of eggs stiff. Mix 
thoroughly and turn into a buttered dish. Bake until 
done, about fifteen or twenty minutes, and serve im- 
mediately. 

RICE AXD CHEESE TIMBALES. 

Scald three cups of milk in the double boiler. Add 
one-half cup of best rice and let it cook one hour, or 
until perfectly soft ; do not stir. Then add one 
rounded tablespoon of butter, one level teaspoon of 
salt, one-eighth teaspoon of paprika, one rounded tea- 
spoon of fine minced parsley, and one-half cup of dry 
cheese shaved thin or grated. Stir until well mixed 
and let it cook ten minutes longer, or until the cheese 
is all melted. Have the timbale molds standing in a 
pan of hot water, grease them slightly, and fill with the 
rice mixture. Let them stand in the hot water on the 
back of the stove until ready to serve. Invert on 
plates and serve from the side ; pass sweet-pickled 
peaches or pears with them. 

CHEESE STICKS. 

Mrs. R. H. Scott. 

One quart flour, one teaspoon salt, shortening as 
for rich paste,, one and a half pints grated cheese. Mix 



CHEESE 



113 



flour and shortening, then add the cheese. Mix with 
milk to a stiff dough. Roll to the thickness of nearly 
half an inch. Sprinkle over it a little salt. Cut in 
narrow strips and bake to a light brown. Let them 
be thoroughly done before taking out. 

CHEESE STRAWS. 
Mrs. Helen Dean Wallace. 

One cup grated cheese, two cups flour, two table- 
spoons butter (heaping). Enough cold water to thin. 
Pinch of cayenne. Mix butter and cheese together, 
add water, then flour.- Roll thin. Cut in strips and 
bake in rather hot oven. 

CHEESE STRAWS. 
■ Mrs. Otilla Roder Neece. 

Grate three tablespoons any kind of cheese. Add 
three tablespoons flour, a little red pepper and salt. 
Add to the dry ingredients one tablespoon melted 
butter, one tablespoon water and yolk of one egg. 
Roll thin, as for cookies. Cut in strips. Bake fifteen 
minutes, or to a light brown. Delicious with salads.. 

TOMATO SOUFFLE. 
Mrs. Anna Dunbar Sturtevant. 

Take half pint tomato pulp that has been rubbed 
through a sieve, one tablespoon butter, two table- 
spoons grated cheese, one and" one-half ounce of boiled 
macaroni, two tablespoons bread crumbs, one tea- 
sooon made mustard. Mix all together and stir over 
fire until boiling ; take from fire, cool and add three 
eggs well beaten, salt and pepper to taste. Turn into 
buttered dish and bake in quick oven. Dust with 
grated Parmesan cheese. 

WALNUT CHEESE. 

L T se any pliable cream cheese, roll into tiny balls, 
press half a walnut on each side ; when ready to serve 
they should in size and appearance resemble the home- 
made walnut creams. 



114 



BREAD 



SOMETHING FOR LUNCH. 

Break a quarter of a pound of cheese into bits and 
pound with it to a smooth paste two spoonfuls of 
butter, the yolks of two eggs, one teaspoon of mustard, 
a very little cayenne, and a half-teaspoon of salt. 
Toast six slices of bread, and after spreading them 
with the mixture, lay them in a pan in a hot oven five 
minutes. Serve at once. 



Bread 

"Nature has Meal and Bran." 

— Cymbeline, 



BREAD. 
Miss Minnie Babcock. 

At noon, boil one large potato in enough watsr to 
scald one cup of flour. When cool enough add one- 
half cake of dry yeast dissolved. At night add one 
quart of warm water and make a sponge, beating well ; 
in the morning add , one-half cup of sugar, one-half 
cup of melted lard and salt, and mix till smooth. Let 
rise, knead down, let rise again, then make into loaves, 
let rise and bake. To save out three or four table- 
spoons of the scalded yeast, before making sponge, is 
better for the next baking than using fresh yeast. 

EASY AND SURE WAY TO MAKE GOOD 

BREAD. 
Mrs. Frank Lee, Roseville. 

This yeast will make twenty-six loaves and will 
keep three weeks in a cool celler in the summer : Pare 
and boil six large potatoes, mash and add water to 
make three pints, with which scald one of flour. Add 
tablespoon of salt and water to make thin as batter 



BKEAD 



115 



cakes ; have warm as you can hold your hand in, three 
cakes of yeast foam which have been soaked in luke 
warm water several hours. Keep in warm place ten 
or twelve hours till fermentation ceases. Set in cool 
place. In the morning take one quart of water as hot 
as your hand can bear ; stir into flour with one table- 
spoon of lard and two scant of sugar, one-half tea- 
spoon of salt and one pint of yeast. Knead well and 
put in warm place. When light knead again, let rise 
again. Make into four loaves, let rise and bake. 
Bread should be baked before noon in winter. A two- 
gallon jar heated and greased is best to raise bread 
in. 

BREAD. 
Mrs. R. A. Wilson. 
(For inexperienced housekeepers.) 
Save the water in which your potatoes for the noon 
meal were cooked. In the evening take three pints 
luke warm potato water, one tablespoon sugar, one 
tablespoon lard, one teaspoon salt, put this into a 
crock and stir in nine cups of flour and two-thirds cup 
of home-made yeast, or its equivalent in dry yeast. 
Set this crock of sponge in flour in your bread-pam 
Cover and set in warm place till morning. Then use 
warm flour and mix into a stiff dough, set in warm 
place until light. Then knead thoroughly once with- 
out adding more flour and set to rise again. When 
light make into four loaves. Set in warm place till 
light. Bake in moderate oven three-quarters of an 
hour. 

AN EASY WAY TO MAKE BREAD. 
Mrs. E. C. Johnson. 
Dissolve one cake of compressed yeast in three pints 
of warm water, add a little salt, then stir flour in grad- 
ually until it is too stiff to work with a spoon. Then 
use hands, kneading and adding flour until it is a stiff 
dough. Knead one-half hour. Let rise over night in 
warm place. In the morning make into five loaves, 
let rise one and a half hours. In summer bread can be 
out of oven at 9 o'clock. 



116 



BREAD 



BROWN BREAD. 
Mrs. John S. Spriggs. 

Two cups sour milk, two cups graham flour, one 
and one-half cups white flour, one cup molasses, one 
teaspoon salt, two small teaspoons baking soda, one 
cup seeded raisins. Bake in moderate oven about an 
hour. 

BROWN BREAD. 
Mrs. A. A. Bruner. 

One cup of granulated yellow corn meal, one cup of 
rye flour, one cup of graham flour, two and one-half 
level teaspoons of soda, three-fourths cup of molasses 
(Orleans), one level teaspoon of salt, two cups of 
sour milk. Mix the dry ingredients ; add molasses 
and milk and stir well. Turn into small buttered 
molds and steam two hours. The cover should be but- 
tered before being placed on mold and tied on with a 
string. 

STEAMED BROWN BREAD. 

Miss J. M. Holt. 

One cup corn meal, two cups graham flour, one 
cup molasses, half teaspoon of salt, one teaspoon of 
soda, sour milk to make batter ; thin as batter cakes. 
Steam two or three hours^ and brown in the oven fif- 
teen minutes. 

" STEAMED BROWN BREAD. 
Mrs. Francis Folsom Cleveland. 
Mrs. Jno. O'Dowd. 

One bowl Indian meal, one bowl rye flour, one bowl 
sour milk, one large cup molasses, one teaspoonful 
soda, one tablespoonful salt. Steam two and one-half 
hours, and bake from twenty to thirty minutes, de- 
pending upon heat of oven. 

BOSTON BROWN BREAD. 
Mrs. E. J. Pillsbury- 

One heaping coffee cup each of corn meal, graham 
and rye flour, sifted well together, two cups of N. O. 



BKEAD 



117 



molasses, two of sweet milk and one of sour, one des- 
sertspoon of soda, one teaspoon of salt. Steam four 
hours in baking- powder cans, leaving- room in cans 
for batter to rise. Put in oven a few minutes. 

BOSTON BROWN BREAD. 
Miss Jennie Disney. 

One cup of corn meal, one cup of rye. meal, one cup 
of graham meal, one teaspoon salt sifted all together, 
one cup of New Orleans molasses, one desert spoonful 
of soda dissolved in warm water. Add enough warm, 
water (not hot) to make thin batter, put in greased 
can or three one-pound baking powder cans with 
cover on tight, put in a kettle of cold water, boil three 
hours from time it begins to boil. 

BROWN BREAD. 

Miss Alice Tapping. 

Two cups corn meal, one cup graham flour, two and 
one-fourth cups sour milk, one and one-half teaspoons 
soda, one teaspoon salt, one-half cup molasses. Steam 
three hours. This makes four loaves. 

BROWN BREAD. 
Mrs. Melville Brewer. 

One and one-quarter cups each of graham flour, 
corn meal and white flour. Two teaspoons of soda, 
one-half teaspoon of cinnamon, one cup of New Or- 
leans molasses, one and one-half cups of sour milk, 
one and one-half cups of sweet milk, one-half pound 
of raisins, one-half pound of currants, one teaspoon of 
salt. Steam three hours ; don't let water stop boiling 
or bread will be heavy. 

NEW ENGLAND BROWN BREAD. 

Two cups of corn meal, one cup flour, two-thirds 
cup of New Orleans molasses, one teaspoon of soda, 
one of salt, one tablespoon of butter or lard, one pint 
of warm water, not scalding. Put meal in dish with 
molasses and salt, add warm water and stir thorough- 
ly. Set in warm place over night. In the morning add 



118 



BREAD 



the soda dissolved in one-eighth cup of hot water, add 
flour with one teaspoon of baking powder. Put mix- 
ture in cans and steam six hours. 

BOSTON BROWN BREAD. 
Mrs. Oel French. 
Two cups of buttermilk, two tablespoons of sour 
■ cream, one cup of sorghum, two teaspoons of soda, 
three cups of graham flour, a little salt. Let rise for 
about one hour, then bake slowly for one hour and a 
half. 

BAKED BROWN BREAD. 
Mrs. S. S. Hallam. 
One and one-half pints of Graham flour, one-half 
pint of molasses, one-half teaspoonful of soda, put in 
molasses, one pint of sour milk or butter milk, one- 
half teaspoonful of soda put in milk, one cupful of 
seeded and chopped raisins, one large pinch of salt. 
Bake in slow oven for forty-five minutes. Put bread 
in baking powder cans to bake, having cans greased 
and paper in bottom of can. 

CORN BREAD. 
Miss M. A. Kinkead. 
One pint of sour milk, one of meal, one of flour, 
two eggs, one teaspoon of soda in a little milk, one 
tablespoon of lard, one of butter, two tablespoons of 
sugar, one teaspoon of salt. Stir thoroughly. Bake in 
a hot oven. 

CORN BREAD. 
Miss Mabel Pillsbury. 
One cup of corn meal, one-half cup of flour, one egg, 
one cup of sour milk, two tablespoons of sweet cream 
or piece of butter, two tablespoons of sugar, and one- 
half teaspoon of soda. 

CORN BREAD. 
Mrs. A. H. Dean. 

One cup of sugar, two eggs, one cup of sweet milk, 
three teaspoons of baking powder, three-fourths cup 
of corn meal, one pint of flour. 



BKEAD 



119 



CORN CAKE. 
Mrs. E. A. Perry. 

One pint of butter milk, one pint of new corn meal, 
one cup of wheat flour, one teaspoonful of soda, one- 
half teaspoonful of salt, one-half cup of sugar. Bake 
in shallow tins. 

SOFT CORN BREAD. 
Mrs. W. H. Rankin. 

Half pint of corn meal, half pint of sour milk, half 
pint of sweet milk, tablespoon of melted butter, pinch 
of salt, two well beaten eggs, one-half teaspoon of 
soda. Bake in a deep dish and dip out with spoon. 

DATE BROWN BREAD. 
Mrs. Frances Vawter. 

Two and a half cups of fine graham flour, two cups 
of sour milk, one-half cup of brown sugar, one egg, 
one teaspoon of soda, one teaspoon of salt, fourteen 
dates cut and stoned, rub into the dry flour, stir in the 
milk last and bake slowly one hour. 



FEDERAL BREAD. 
Miss Belle F. Rankin. 

Two eggs, two tablespoons of butter, two table- 
spoons of sugar, one teaspoon of salt, one teacup of 
sweet cream, one teacup of yeast, and flour enough for 
a soft dough. When risen light, roll out in layers 
about a quarter of an inch thick, placing two in each 
pie pan (this quantity will make three pans full) ; let 
them rise again and bake. When done, butter between 
the layers, cut in pie shaped pieces, and serve hot. 

GRAHAM BREAD. 
Mrs. JuliaMacOmber, Burlington, Wis. 

Two cups of graham flour, one cup of sour milk, 
one-half cup of molasses, saltspoon of salt. Mix to- 
gether and add one-half cup of sour milk in which an 
even teaspoon of soda is dissolved. Bake one hour in 
slow oven or shorter time if baked in cans. 



120 



BKEAD 



STEAMED GRAHAM BREAD. 
Miss Eliza Moses. - 

One quart of sour milk 3 one of molasses, one of 
graham flour, one of white flour, one of corn meal, 
one teaspoon of salt and one of soda. This makes six 
loaves, using quart moulds. Fill moulds half full, 
cover and steam three hours, remove to the oven and 
brown lightly. 

NEW EXGLAXD JOHNNY CAKE. 
Mrs. W. J. Sanborn. 

Mix together one cup each of corn meal and gra- 
ham flour; add one tablespoon of butter, one egg. 
one-half cup of molasses, pinch of salt, teaspoon of 
cinnamon, grating of nutmeg and two small teaspoons- 
ful of soda dissolved in two cups of sour milk. Bake 
in gem pans or flat pan in a quick oven for one-half 
hour. 

NUT BROWN BREAD. 
Mrs. S. K. White. 
Mrs. Nancy Martin Becktol, Marion, Ind. 

Two cups of graham flour, one cup of white flour, 
one and one-half cup of sour milk, one-half cup of 
molasses, one cup of nuts, salt, one teaspoon of soda. 
Beat together and put into greased bread pan. Bake 
forty-five minutes or longer. 

NUT BREAD. 

Mrs. R. A. Wilson. 

Four cups of flour, four tablespoons of sugar, four 
teaspoons of baking powder, one teaspoon of salt, one 
cup of chopped nuts, one and one-half cup of milk or 
water and milk. Mix and let stand fifteen minutes in 
greased pan and bake one hour. Cover for fifteen 
minutes, then uncover. 

SALT RISING BREAD. 
Mrs. San Delong. 

Scald one heaping tablespoon of corn meal with two 
tablespoons of new milk. Let rise over night. In the 



BREAD 



121 



morning take two-thirds of cup of new milk, one cup 
of hot water, one-half teaspoon of soda, flour enough 
to make sponge. Add corn meal, stir well, put in 
warm place to rise. When very light add one cup of 
milk, one quart of hot water, one teaspoon of salt. Put 
■ all together, knead thoroughly, but not as stiff as for 
yeast bread. Place in pans. When light bake in mod- 
erate oven one-half hour. Care should be taken not to 
;use too hot water. Bread must be kept warm until 
iready for oven. 

SALT RISING BREAD. 

Mrs. J. M. Turnbull. 

To one and a half pints of boiling water add one- 
quarter of a pint or eight tablespoons of fresh sweet 
milk, a pinch of salt and one of sugar. Let this cool a 
few minutes, then add three tablespoons ful of corn 
meal and flour enough to make a stiff batter. Place the 
vessel containing this batter (I use a Mason quart 
jar) in a larger one partly filled with warm water, in 
order to secure even temperature, which must be 
about 90 degrees. Beat this with a spoon four times 
thirty minutes apart. Then set this aside to raise, tak- 
ing care to keep the above temperature. Have the 
flour sifted and warmed when the sponge reaches the 
top of the Mason jar, pour it into the center of the 
flour, adding two quarts of warm water (not scald- 
ing), or equal parts of sweet milk and water. Stir 
this with a spoon until quite thick, then carefully draw 
the edge of flour over the top. Then set this also aside 
until the sponge bursts through its covering. Now 
add a heaping tablespoonful of lard and knead into 
soft dough ; put into well greased and warm pans and 
keep warm until loaves have doubled in size. Bake in 
a quick oven forty-five minutes. This makes five 
loaves of bread. 

VIRGINIA BATTER BREAD. 

One pint of meal, two eggs, one and a half pint of 
sweet milk, lard size of an egg'. Scald meal with boil- 
ing hot water to a stiff dough ; melt lard ; beat eggs 



122 



BREAD 



very light; add milk and beat all together. Bake 
quickly and serve in the dish it is baked. 

PULLED BREAD. 

Take the crust from a loaf of bread that is twenty- 
four hours old. Pull the crumb into long pieces, lay 
a clean piece of paper over on a tin pan, spread the 
bread on. and set in a moderate oven. Leave the door 
open at first and after the bread is thoroughly dry 
close the oven until the bread is crisped just a little. 

WHOLE WHEAT BREAD. 

Scald half a pint of fresh milk, add half a pint of 
water, one teaspoonful each of sugar and salt, and one 
tablespoonful of butter ; let it cool and add half a cake 
of compressed yeast dissolved in warm water, stir in 
whole wheat enough to make a thin batter, and let it 
stand in a warm place until light; then add flour to 
make a soft dough, knead again, make into loaves, put 
in a warm place for half an hour. Bake in a moderate 
oven for one hour. 

SWEET CREAM BISCUIT. 

Sift two cups of pastry flour and four level tea- 
spoons of baking powder together. Mix with sweet 
cream to make a soft dough that can be handled. The 
consistency of the cream will regulate the amount of 
flour used. Roll the dough out, cut in rounds, and 
bake in a very hot oven. 

BAKING POWDER BISCUIT. 
Mrs. J. C. Dunbar. 

Sift one quart of flour with I wo and a half tea- 
spoons baking powder, one teaspoon salt, and two 
teaspoons of sugar. Sift several times till thoroughly 
mixed. Rub in one level tablespoon of butter, wet 
with one-half pint sweet milk, handle lightly, cut an 
inch thick and bake in quick oven fifteen minutes. 
W'ater may be used instead of milk by using more 
butter. Handle as little as possible and make rapidly. 



BREAD 



123 



BAKING POWDER BISCUIT. 
Mrs. Eliza Smith. 
Mrs. Will Warren. 

Sift one quart of flour, take out one cup for the 
moulding board, three teaspoons of baking powder, 
one teaspoon of salt, two tablespoons of lard. Mix 
soft with milk. Bake in quick oven. 

BEATEN BISCUIT. 
..j.rs. Mary Irwin. 
To one pint of "Glory" or best winter wheat flour, 
use one large tablespoon of lard, mix into a stiff dough 
with water and beat Until light with rolling pin or 
hatchet. 

EGG BISCUITS. 

Make a baking powder biscuit dough richer than 
usual. Add the whites of two or three eggs beaten 
stiff almost the last thing. These are very light. 

SOUTHERN BUTTERMILK BISCUIT. 

Sift a quart of flour and a teaspoonful of salt into 
the bread bowl. Chop in lard and butter in equal pro- 
portions to make about the size of an egg altogether. 
To a cup of tart buttermilk add a half teaspoonful of 
soda and one of baking powder, knead thoroughly 
with the hands. Mold into little biscuit and bake 
Quickly in a hot oven to a golden brown. These are 
flaky and delicious. 

SCOTCH SCONES, OR BISCUITS. 
Mrs. Frances R. Campbell, Scotland. 
Mix together one quart of buttermilk or sour milk, 
one teaspoonful of baking soda, one of salt, one table- 
spoonful of lard, one of sugar, then stir in enough 
flour to make a soft batter, handle as little as possible, 
but mold into squares and bake in a pancake griddle, 
turn them over but once. 

SCOTCH SHORT BREAD. 
Mary Fairchild. 
Mix one-quarter pound of coffee sugar, one-half 



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BFxEAD 



pound of butter and one pound of flour. Roll and cut 
in diamonds, then bake in moderate oven. 

BUNS. 
Mrs. Merle Mahaffey. 
One quart of sweet milk, two cups of sugar, two- 
thirds cup of butter. Put on stove and let boil, then 
set to cool. W nen cool add two eggs and four cups of 
bread sponge and mix. Let rise and make out into bis- 
cuit and let rise and bake. Half this receipt will make 
about two dozen buns. 

CREAM FRUIT ROLLS. 
Mrs. H. W. Dredge. 
Two cups of flour, one teaspoon of salt, four tea- 
spoons of baking powder (scant), one tablespoon of 
butter, three-fourths cup of cream. Mix soft. Roll to 
one-quarter inch thickness. Cut with round cutter. 
Place a stoned date on one side of circle, brush edges 
with melted butter, fold as Parker House rolls. Brush 
top with melted butter. Bake from twelve to sixteen 
minutes. 

PARKER HOUSE ROLLS. 
Mrs. Jos. Stevenson. 
Rub one-half tablespoon of butter and one-half 
tablespoon of lard into two quarts of sifted flour; in a 
well in the middle pour one pint of cold boiled milk, 
add one-half cup of yeast, one-half cup of sugar and a 
little saltr If wanted for tea, rub the flour and butter 
and boil the milk and cool it the night before, add 
sugar, yeast and salt, and turn all into the flour ; do 
not stir, but let stand over night. Stir up in the morn- 
ing and knead. Let rise near tea time, mould and let 
rise again. Bake in quick oven. To mold, roll thin, 
cut with cake cutter, spread melted butter on half and 
fold other half over. 

SALLY LUXX. 

One pint potato sponge, one-half cup milk, one tea- 
spoon salt, one large cooking spoon butter, yolks of 
two eggs, mix butter and sugar together, add yolks, 



BREAD 



125 



salt and milk, mix well, and add sponge with flour 
enough to make stiff dough. If wanted for tea, set at 
11 a. m., let rise until one o'clock, knead again, add- 
ing flour until it does not stick to the board, let rise 
until four o'clock.- Roll out in two sheets, butter one 
and lay other on top. Cut out with biscuit cutter. 
Let rise and bake in quick oven. 

GLUTEN WAFERS. 

Mix one-half cup of sweet cream and one saltspoon 
of salt. Stir in gluten enough to make a stiff 
dough. Knead and roll out very thin. Cut into 
rounds, and bake a delicate brown on an ungreased 
tin. These are more wholesome for children than 
many of the sweet cookies, and are especially suitable 
for those who need to avoid starchy food. 

BREAD FOR DYSPEPTICS— ZWIEBACK. 

Cut bread one day old into slices about half an inch 
thick. Place them in a baking pan lined with paper, 
and put them in a moderate oven, allowing the door 
to remain open until the moisture is driven out of the 
bread ; then close the oven door and brown slowly un- 
til each slice is crisp. 

YEAST. 
Mrs. H. R. Moffet. 

Boil a handful of hops in a quart of water, strain 
into three pints of cornmeal ; when cool, stir in a cup 
of sponge to make stiff dough. Let rise and put on 
board to dry. 

YEAST. 
Mrs. Jos. Stevenson. 

Boil six large potatoes in two quarts of water. 
\\ Tien done scald one cup of flour with potato water. 
Mash potatoes, add one cup of sugar, scant half cup ot 
salt. Thin the mixture with tepid water or cool 
enough to add two cakes of Yeast Foam previously 
soaked in warm water. Set in warm place and stir 
down several times after the first rising. 



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PERPETUAL YEAST. 
Mrs. W. H. Sexton. 

Dissolve a cake of compressed or other good yeast 
in a quarter of a cup of lukewarm potato water. Also 
fill a quart glass can half full of - lukewarm potato 
water. Add a half cup of granulated sugar. When 
this is dissolved, add the quarter cup of dissolved 
yeast. Stir well and set can in a moderately warm 
place and let stand until it is very light. Seal up the 
can. The day before you wish to make bread, fill the 
can full of lukewarm potato water and add another 
half cup of sugar. Let it stand about twenty-four 
hours. Beat the foaming white yeast and use a pint 
for four small loaves of bread. Use as much lukewarm 
water as yeast and mix bread at once, kneading thor- 
oughly. Seal up can and set away. The day before 
wanted again fill up the can with lukewarm water in 
which potatoes have been boiled, and one-half cup of 
sugar. Use as at first. This yeast may be kept going 
for years by filling up the can each time several hours 
before using. If the bread is too sweet, use less sugar. 
Let yeast stand from four -to six hours, even longer in 
very cold weather. 

TO FRESHEN LEFT OVER NIGHT ROLLS. 
Mrs. Jos. Stevenson. 

Have two pans which fit closely together. Dip light 
rolls in sweet milk, place in pan ; then in a warm oven 
for about twenty minutes. If done just right they are 
as nice as when fresh. 



PIES. 



127 



Pies and Puddings. 

" Feed him with apricots and dewberries, with purple grapes, green figs 

and mulberries." 

— Midsummer Night's Dream. 



PIE CRUST FOR ONE PIE. 
Mrs. Adelaide Glenn Ferris, Carthage 

One-half pint of flour, two tablespoons of lard, 
rounding measure, three tablespoons of water, pinch 
of salt and baking powder. 

CRUST FOR ONE PIE. 

Mrs. J. A. Joel. 

One cup of flour, half as much lard, quarter of a 
teaspoonful of salt, rub together well and make dough 
with three tablespoons of cold water. 

PIE CRUST. 

Three cups of flour to one of lard makes three pies. 
Rub lightly together. Salt and bind with least possi- 
ble ice or cold water. Mix with a knife. Handle as 
little as possible. For one crust pies, bake crust 
first, putting pan of same size on the crust to keep it 
from blistering or it may be baked on under side of 
pan. 

FRENCH CREAM PIE CRUST. 
Mrs. S. J. Hogue. 

One tablespoonful each of lard and butter, eight 
tablespoons of flour, one teaspoon of salt, eight table- 
spoons of ice water. Beat flour, shortening and salt 
together with wooden spoon, then add water, handling 
as little as possible. Enough for two medium sized 
pies. 



128 



PUFF PASTE. 

Take equal quantities of flour and. butter, before 
mixing wash the butter thoroughly, then lay in ice 
water, take the flour, adding a teaspoonful of salt for 
each pound of flour, mix into a stiff, smooth paste, 
using ice water for mixing, allow the dough to lie five 
minutes, after which roll large enough to work in but- 
ter, fold twice so it will be four thicknesses, repeat five 
times, leaving the paste about ten minutes each time, 
then work paste in desired form. A cool place is de- 
sirable for making paste. 

APPLE PIE. 

• Mrs. Clinton Huey. 

Peel and slice three apples, put in the crust; pour 
on a half teacup of water, a teacup of sugar mixed 
with a tablespoon of flour; a small piece of butter and 
nutmeg grated. 

ENGLISH APPLE PIE. 

Butter a pudding dish and fill with apples which 
have been cored, pared, and sliced. Sweeten, and 
flavor with cinnamon or nutmeg to taste, and add one- 
half cup of cold water. Roll the pastry quite thin. 
Cut a strip two inches wide and place it around the 
edge of the dish; then cover with pastry, like an or- 
dinary pie. Press the edges together and bake in a 
moderate oven until the apples are tender and the pas- 
try cooked, any other fruit may be used in the same 
way. 

BLACKBERRY PIE. 
Mrs. J. Shultz. 

One pint of berries, one teacup of sugar mixed with 
a tablespoon of flour to prevent the juice from boiling 
out ; water if necessary. 

• CHERRY PIE. 

Stir together one level tablespoon of flour, one-half 
cup of sugar and butter size of a hickory nut, and add 
to the cherries. More sugar may be needed when: 



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129 



baked. Dust with powdered sugar and serve before 
it is quite cold. 

CHESS PIE. 
Miss Julia Clarke. 

Three eggs, two-thirds cup of sugar, one-half cup of 
butter, one-half cup of milk. Beat butter to a cream, 
add yolks and sugar beaten to a froth, with one tea- 
spoon of vanilla. Stir together rapidly and bake in a 
nice crust. When done, spread with the beaten 
whites of the eggs and three tablespoons of sugar. Re- 
turn to oven and brown slightly. 

CHESS PIE. 
Mrs. Geo. Woelber. 

One-third cup of sugar, one heaping tablespoon of 
butter, two heaping tablespoons of flour, two eggs 
(yolks only), one pint of milk. Mix the flour and 
sugar together, then add the butter and yolks of eggs. 
Add a little milk at a time to keep the custard smooth ; 
flavor with one tablespoon of vanilla. Bake and frost 
same as lemon pie. 

CHOCOLATE PIE. 
Mrs. W. J. McQuiston. 
Yolks of three eggs, two large tablespoons of 
grated chocolate, one teaspoon of flour, two-thirds cup 
of sugar, one cup of sweet milk, a very little butter. 
Cook till it thickens, flavor with vanilla, bake with 
under crust. Beat the whites of egg, add two tea- 
spoons of sugar, spread on pie and brown slightly. 
Serve cold. 

COCOANUT PIE. 

Mrs. Ida Weir. 
Mrs. W. B. Wolf. 

Whites of four eggs, one cup of cocoanut (pre- 
pared), one cup of sugar, one quart of new milk, pinch 
of salt, four tablespoons of flour. Let milk come to 
the boil, add cocoanut and sugar, mix flour thoroughly 
with cold milk, then add to boiling milk, lastly the 
eggs well beaten. Stir gently. Pour into baked crusts. 



130 



PIES 



Beat whites of four eggs, add eight teaspoons pul- 
verized sugar, vanilla flavoring. Spread over pie, 
sprinkle with cocoanut and brown delicately. This 
makes two pies. 

COCOANUT PIE. 
Mrs. Earnest Brady. 
Mrs. A. S. Peffer. 

One cup of cocoanut, one cup of sugar, one cup of 
milk, small lump of butter, half tablespoon of corn- 
starch, whites of three eggs whipped very stiff. Bake 
in slow oven. 

COCOANUT CREAM PIE. 
Mrs. H. F. Eaton. 

One pint of milk, one cup of sugar, one tablespoon 
of butter, four tablespoons of flour, whites of four 
eggs, one cup prepared cocoanut, pinch of salt. Scald 
the. milk over steam, add sugar, cocoanut and butter, 
then the flour and salt which have been mixed with 
cold milk, and lastly the beaten whites of eggs ; stir 
gently. Bake crust after pricking with a fork. When 
both are cold spread mixture over crust. Beat whites 
of four eggs, add eight tablespoons of pulverized 
sugar, spread this over top and sprinkle one-fourth 
cup of cocoanut over top and brown lightly. This 
makes two pies. If fresh cocoanut is used half of one 
is enough. It will then be necessary to use a little 
sugar, with that sprinkled over 'top. 

CRANBERRY PIE. 
Mrs. F. M. Hallam. 

One cup of cranberries, cut, one-half cup of seeded 
raisins, chopped, then add one heaping tablespoon of 
flour, one cup of sugar, small piece of butter, pinch 
of salt, one teaspoon vanilla and pour one-half cup of 
boiling water over it ; then stir in fruit and bake with 
two crusts. 

CREAM PIE. 
Chill and whip one cup of sweetened and flavored 



PIES 



131 



cream, and pile it on the crust previously baked. The 
crust may be covered with a thin layer of apple jelly 
before putting on the cream, or bits of jelly may be put 
on the top. 

CREAM PIE. 
Mrs. Henry Ewing. 

One cup of sugar, three tablespoons of flour, three 
eggs, butter size of an egg, one and a half teacup new 
milk, one and a half teacup new cream, flavor with 
lemon or vanilla extract. This receipt makes two pies. 

CREAM PIE (DELICIOUS). 
Mrs. Georgia Bell, Lincoln, Neb. 

Line a tin with pastry, mix a scant cup of sweet 
cream with enough flour to make the consistency of 
a custard, two-thirds cup sugar. Fill remainder with 
sour cream, sprinkle with sugar, flavor with nutmeg. 
Bake in a moderate oven ; cover with meringue. 

CREAM PIE. 
Mrs. Ida Weir. 

One egg, half cup cream, half cup milk, half cup 
sugar, nutmeg to taste, one tablespoon corn starch ; 
let the milk and cream come to the boil, then add the 
egg, sugar and corn starch ; then place in baked crust 
and frost. 

CREAM PIE. 
Mrs. T. H. Hanna. 

Take four eggs (leaving out the whites of two), one 
cup sugar, half cup flour, a little salt; mix these 
smooth with a little cold milk and stir into one quart 
of boiling milk ; simmer slowly until thick, stirring all 
the time ; flavor with vanilla or lemon ; pour this into 
newly baked crust and bake five minutes. Beat the 
two whites of eggs to a stiff froth, add half cup sugar, 
spread over top and brown lightly. 

CREAM PIE. 
Mrs. Henry Ewing. 

One and one-half cups cream, one cup sugar, one 



132 



PIES 



teaspoon flour, little nutmeg, whites of two eggs ; fla- 
vor with lemon and bake slowly. 

CREAM PIE. 
Miss Minnie Babcock. 

One pint cream, one tablespoon corn starch mixed 
smooth in a little of the cream, sugar to taste, vanilla, 
whites of two eggs well beaten added to mixture 
when just ready for oven. Bake slowly and serve very 
cold. 

CREAM PIE. 
Miss Mae H. Hanna. 

One and one-half cups powdered sugar, one table- 
spoon flour, one pint cream, a little grated nutmeg ; 
stir together until smooth. Beat the whites of three 
eggs to a stiff frcth ; add this to the cream, beating 
well. Bake in a slow oven. 

CREAM PIE. 
Elma Powers. 

Beat together one-half cup of sugar and white of 
one egg, one tablespoon of flour ; then add one cup of 
rich milk ; bake in one crust ; grate a little nutmeg over 
the top just to flavor. Cream can be used but it is too 
rich. 

GREEX CURRANT PIE. 

Stew and mash one pint of green currants until all 
are burst, using as little water as will keep them from 
burning. Add sugar to make it very sweet, and one 
soda cracker rolled fine. Bake between two crusts. 
When using ripe currants, do not stew. 

PLAIX CUSTARD PIE. 
Miss M. E. Hazen. 
To one quart of rich milk, four well beaten eggs, 
two tablespoons of sugar, a pinch of salt, flavor to 
taste with lemon or orange peel grated or nutmeg. 



PIES 



133 



CUSTARD PIE. 

Mrs. H. R. Moffet. 

Yolks of five eggs and whites of three ; beat thor- 
oughly, add one and one-half pints rich milk, one-half 
cup sugar, season with nutmeg. For icing: Whites 
of two eggs, two teaspoons sugar and one of lemon 
extract. 

LEMON CUSTARD PIE. 

Mrs. D. Turnbull. 

Two lemons grated, two coffee cups boiling water, 
two and one-half tablespoons corn starch, two coffee 
cups sugar, yolks of three eggs. Put the corn starch, 
sugar and water on the fire and let it remain until it 
becomes thick, stirring constantly, then pour it on the 
eggs and lemons. Will make three small pies or two 
large ones. 

JELLY PIE. 
Mrs. H. B. Smith. 

Four eggs beaten separately, one and one-half cups 
sugar, half cup butter, one cup milk (half cream), one 
cup jelly, two tablespoons vanilla, one teaspoon flour 
or corn starch. Stir yolks of eggs, sugar and butter 
together, then add cream and jelly (beaten fine) . 
vanilla, and lastly the whites of eggs beaten to a froth. 
If a large cup is used this will make three pies. 

LEMON PIE. 
Mrs. W. T. Leader. 
Mrs. Eliza Smith. 
Mrs. H. H. Pattee. 
Mrs. J. Schultz. 
Mrs. R. A. Wilson. 

One cup sugar, one cup water, one lemon, one table- 
spoon corn starch or flour, two eggs (leaving white of 
one for the meringue). Boil sugar and water until 
dissolved, add juice and grated rind of lemon, beaten 
eggs and corn starch mixed smooth with little cold 
water ; cook until it thickens ; do not scorch ; pour 
into a pan lined with rich paste and previously baked ; 
return to the oven and bake until firm; beat white of 



134 



PIES 



egg stiff, add tablespoon sugar, spread over top and 
set in the oven for a few minutes. 

LEMON PIE. 
Miss Lizzie Butler. 

Bake your crust and make this filling : Two cups of 
sugar, three tablespoons of flour, two cups of water, 
one grated lemon, a little lump of butter, three eggs 
saving the whites for the top. Stir the sugar and 
flour together and then pour two cups of boiling water 
and stir all together, and then add lemon and butter 
and put on the stove. When thick add the well beaten 
yolks and pour into crusts with white spread over top, 
Brown lightly. 

LEMON PIE. 
Miss Belle Rankin. 

Six eggs, two teacups milk, one teacup sugar, two 
tablespoons corn starch, one tablespoon butter. Boil 
the milk and stir in the cornstarch dissolved in a little 
cold milk. Add the yolks beaten with the sugar, then 
the butter. After the mixture is cooled, stir in the 
grated rind and juice of the lemons, reserving a table- 
spoon for the meringue. Bake in two pans. For 
the meringue, beat the eggs, adding a half teacup of 
sugar gradually. Spread on the pies and return to the 
oven to brown. 

DELICIOUS LEMON PIE. 
Mrs. Fred H. Smith. 

To make two pies take the yolks of three eggs and 
beat till they are light, mix two tablespoonfuls of corn 
starch in a little milk, add one cup of sugar, the juice 
of one lemon with a little of the grated peel in it. Then 
add one large cup of milk. Beat all together and pour 
on crust. Bake until done. Beat the whites of the 
eggs to a stiff froth, add two tablespoonfuls of sugar 
and spread evenly over the top. Place again in the 
oven until slightly brown. 



PIES 



135 



TWO CRUST LEMON PIE. 
Mrs. L. M. Dougherty. 

Three lemons for two pies. Two cups of boiling 
water, two tablespoons of corn starch, one cup of 
sugar, three eggs. 

LEMON PIE. 
Mrs. Frances Hubbard. 

Grated rind and juice of one lemon, one cup sugar, 
one even tablespoon butter, one tablespoon water, one 
egg, three-fourths bread crumbs. Bake between two 
crusts twenty-five or thirty minutes. 

LEMON RAISIN PIE. 
Miss Clara Bailey. 

One cup chopped raisins, the juice and grated rind 
of one lemon, one cup cold water, one tablespoon 
flour, one cup sugar, two tablespoons butter ; stir light- 
ly together and cook in double boiler until thick. Bake 
with upper and under crust. 

MINCE MEAT. 
Mrs. L. A. Babcock. 

Six pounds meat, two pounds suet, two pounds 
raisins, two pounds currants, two pounds fies, or one 
pound each of dates and figs, four auarts apples, one 
quart preserved watermelon, one-half pound orange 
peel eight lemons (juice and grated rind), six pounds 
sugar, three quarts of cider, five grated nutmegs, one 
ounce of ground cloves, one ounce of allspice, one 
ounce of cinnamon, one-half cup of salt. Cook one 
hour. 

MINCE MEAT. 
Mrs. J. A. Joel. 

Three bowls of chopped meat (half neck beef and 
half fresh pork), five of chopped apples, five of white 
sugar, one pound seeded raisins, one pound currants, 
one bowl sweet pickle vinegar, scraps of canned fruit 
or jelly, two tablespoons ground cinnamon, one table- 
spoon ground cloves, one teaspoon pepper. Put in 



136 



PIES 



granite kettle and heat all together thoroughly. 

MINCE MEAT. 
Mrs. L. E. Robinson. 
Two bowls chopped apples, one of chopped roast 
beef or veal, one-fourth pound suet, juice of two lem- 
ons, two teacups molasses, one teaspoon each of cin- 
namon and cloves, one nutmeg erated, one pound rais- 
ins, from half to a pound of currants, one-fourth 
pound citron cut fine, one quart cider or grape juice, 
and sugar and salt to taste. Have all the ingredients 
cold before mixing together. Can be kept in a stone 
jar without sealing. 

MINCE MEAT. (ELEGANT). 
Mrs. Guy Stapp, Chicago. 

One pound finely chopped apples, one grated nut- 
meg, one pound cold roast beef (chopped), one pound 
Tanti currants, one-eighth ounce cloves, one-half 
pound raisins (stoned and chopped), one-eighth ounce 
allspice, one pound beef suet (chopped), one table- 
spoon salt, three-quarters pound of mixed citron and 
candied orange, one grated rind and juice of three 
lemons, one pound fine sugar, one pint boiled cider. 
Stir ten minutes, put in a deep jar. Keep several days 
before using and take the required quantity from the 
bottom of the jar. Thin a little more if necessary. 

MINCE MEAT. 
Miss Ida Armsby. 
Four pounds meat, one and one-half pounds of suet. 
As much apple as both suet and meat, three pounds 
raisins, one pound citron, one and one-half pounds 
figs, two nutmegs, ten cents of cinnamon, fiv T e cents 
cloves, one teaspoon of pepper, four pints of New 
Orleans molasses, four pints C sugar, juice of two 
lemons, one cup of vinegar, two and one-half quarts 
boiled cider, two tablespoons salt. Boil one hour. 

MOCK MINCE PIE. 
Mrs. San Delong. 
Six soda crackers rolled fine, one cup molasses, one 



PIES 



137 



cup hot water, half cup sugar, half cup vinegar, half 
cup melted butter, one cup chopped raisins, one tea- 
spoon each of cloves, cinnamon, allspice and nutmeg. 
Measure in coffee cup. The above will make four, 
pies. 

One peck of green tomatoes. Five pounds of sugar. 

TOMATO MINCE FOR PIES. 
Mrs. Sarah Ruse. 

two pounds of raisins, one tablespoon of cloves, one 
tablespoon cinnamon, one tablespoon allspice, one 
tablespoon nutmeg. Chop the tomatoes fine and cook 
one hour and a half, then add the sugar and spice, 
with one lemon and half a cup of vinegar, and the 
raisins chopped fine. Use a teaspoon of salt and half 
a one of pepper, and cook half an hour. This will 
keep in an open jar all winter. 

ORANGE PIE. 
Mrs. Jennie Hawley. 

One orange, one small cup sugar, one small cup 
sweet milk, two eggs, one tablespoon flour, one tea- 
spoon butter. Grate the orange and mix with sugar, 
butter, yolks of eggs and flour ; beat thoroughly, add 
milk, and bake with one crust. Beat the white of the 
eggs to a stiff froth, add sugar to make quite sweet, 
spread the frosting smoothly on top, return to oven 
and brown. 

ORANGE PIE. 
Mrs. Emma Olson. 

Grate the rind of one and juice of two oranges, one 
cup of sugar, one tablespoon of flour and the yolks of 
three eggs, two tablespoons melted butter. Bake with 
one crust. Beat the white, add sugar and when pie is 
done spread the frosting and bake a light brown. 

PINEAPPLE PIE. 
M. B. Sexton. 

Use either fresh or canned pineapples, grated, 
sweeten to taste. Small piece of butter, one tablespoon 
of flour. Bake with one or two crusts. 



138 



PIES 



PINEAPPLE PIE. 
Miss Gertrude Collins. 

One cup sugar, one-half cup butter, one cup sweet 
cream, five eggs, one pineapple grated. Beat the but- 
ter and sugar to a cream. Add the beaten yolks of 
eggs, the pineapple and cream, and lastly the beaten 
whites, whipped in lightly. Bake with under crust. 

SWEET POTATO CUSTARD PIE. 
Mrs. D. A. Blaney. 

One pint mashed sweet potatoes, one small cup 
sugar, two eggs, one pint of milk, butter size of hick- 
ory nut, one tablespoon cinnamon. Make two large 
pies. Better than pumpkin pies. 

SWEET POTATO CUSTARD PIE. 
Mrs. J. H. McMillan. 

One large pint of potatoes, two cups oi sugar, one 
quart of milk, two tablespoons of butter, three table- 
spoons of rolled crackers, four eggs, one teaspoon of 
cinnamon, one teaspoon of valilla. Boil the potatoes 
until very soft and press through a colander or a meat 
grinder. Add yolks of eggs, cracker crumbs, sugar, 
spice. Boil the milk with the butter in it and pour 
gradually over the mixture. Mix thoroughly, then 
add the whites of the eggs beaten stiff. This makes 
four pies. 

PRUNE PIE. 

Line crust with well cooked and stoned prunes, ad- 
ding juice to make moist. Cream together tablespoon 
of butter, two of sugar and two of fine bread crumbs 
and beaten yolks of two eggs. Add well beaten whites 
and bake. Or cooked rhubarb may be added and 
seasoned well. Bake with two crusts. 

PUMPKIN PIE. 

Select deep yellow pumpkin, fine grained. Pare 
and cook slowly. When soft, and the water all boiled 
off, mash and set back on the stove where it can sim- 
mer until the pumpkin becomes brown and waxy. 



PIES 



139 



Put through a colander, and to scant three pints of 
the pumpkin add eight well-beaten eggs, one teaspoon 
mace, one teaspoon cinnamon, one teaspoon ginger, 
half a nutmeg, a little salt, two cups light brown sugar, 
and two quarts of good sweet milk. Bake slowly un- 
til a nice golden brown. 

PUMPKIN PIE. 

Use a scant cup of stewed pumpkin to one teaspoon 
of flour or corn starch, tablespoon of molasses, one 
egg, teaspoon of butter, half teaspoon of ginger with 
cinnamon or nutmeg on top. 

RAISIN PIE. 

Cook for three-quarters of an hour. Add lemon 
juice, sweeten and thicken slightly. Put cool in pastry. 
A meringue may be used. 

RHUBARB PIE. 

Mix together one tablespoon of flour, butter size of 
hickory nut, scant cup of sugar and enough plant cut 
fine to make one pie. Serve warm. 

RHUBARB PIE. 

Stew two cups of chopped rhubarb and use as lemon 
in lemon pie. 

SQUASH PIE. 
Mrs. M. J. Braiden, Rochelle, 111. 

Squash one large pint, sugar two cups, milk one 
quart, butter two tablespoons, cracker three table- 
spoons, eggs four, ginger one teaspoon, extract of 
lemon one teaspoon, salt one teaspoon. Peel the 
squash, steam it soft, and strain it. To a large pint, 
add sugar, spice, salt and cracker crumbs, the latter 
rolled fine. Boil the milk, and melt the butter in it. 
Pour this gradually over the squash, stirring all the 
time. When thoroughly mixed add the eggs well 
beaten. Bake in deep plates, with a nice under crust. 



140 



PIES 



STRAWBERRY PIE. 

Simmer one quart berries ten minutes with a cup of 
sugar. Add level teaspoon of butter, tablespoon of 
corn starch and cook three minutes. Cool and fill 
crusts. Cover with meringue. 

TOMATO PIE. 

Line a deep pie pan with crust; slice rather thin 
green tomatoes and sprinkle with a cup of sugar and 
teaspoonful of cinnamon, and one of nutmeg; put in 
tablespoonful of butter ; pour two tablespoonfuls of 
vinegar over same and before adding a thin upper 
crust sprinkle on a little flour. 

TRANSPARENT PIE. 
Miss Bird Lusk. 

One cup C sugar, yolks of four eggs, one-half cup 
butter, one tablespoon vanilla. Melt butter, let cool 
slightly and add sugar and beat them; add beaten 
eggs and beat again. Use one crust. When baked 
add beaten whites, return to oven, brown slightly. 

VINEGAR PIE. 
Mrs. W. T. Deen. 

Beat four eggs, add two full tablespoons of flour to 
one and one-half cups white sugar, one and one-half 
cups water, eight tablespoons good vinegar; flavor 
with nutmeg. Mix all together, put in crust and bake 
like custard, saving out the whites of two eggs for 
frosting. This recipe will make two pies. 

WASHINGTON PIE. . 
Mrs. T. P. Gilbert. 

One cup sugar, one egg, half cup sweet milk, one 
heaping tablespoon butter, one and a half cups flour, 
one heaping teaspoon baking oowder, nutmeg to 
taste. Bake in two layers in quick oven. Filling — 
Into one pint of boiling milk stir the following: One 
tablespoon corn starch dissolved in a little milk, yolks 
of two eggs, half cup sugar. After this is cooked 
thoroughly, beat the whites of the eggs to a stiff froth 



PIES 



141 



and stir into the cream while cream is still hot. Flavor 
with lemon. Spread between layers of cake and serve 
fresh. This makes a very nice dinner dessert. 

A GOOD SHORT CAKE CRUST. 
Mrs. Will Warren. 
Mrs. Flora F. Romer. 

In a mixing bowl put two cups flour, one-half tea- 
spoon salt, two teaspoons baking powder, two table- 
spoons shortening, rubbed through the flour, one ta- 
blespoon sugar. Beat one egg light in a coffee cup and 
fill the cup with milk. Mix the dry ingredients with 
the egg and milk. 

SWEET STRAWBERRY SHORTCAKE. 
Mrs. Mary S. Evey. 
Beat one cupful of sugar and one tablespoonful of 
butter together, and three eggs well beaien. Mix two 
cups of flour with one scant teaspoonful of cream of 
tartar and a small half teaspoonful of soda and rub 
through a sieve. Stir into the beaten eggs and sugar. 
Bake in deep tin plates. Four can be filled with the 
quantities given. Have three quarts of strawberries 
mixed with a cupful of sugar. Spread a layer of 
strawberries over one of the cakes, lay a second cake 
on this and cover with berries. A meringue, made 
with the white of one egg, and a tablespoonful of pow- 
dered sugar, may be spread over the top layer of 
strawberries. 

BINDING FOR JUICY PIES. 
Cora S. Shultz. 

For fruit pies where the juice is apt to run over 
into the oven the following is useful : Tear strips one 
inch wide from clean old muslin. Dip in water, 
squeezing lightly, and bind tightly about the edge of 
the crust. The edge of the under crust must be 
brushed with water before the upper crust is put on, 
then both well pressed together. If managed rightly, 
the juice can come only from the opening in the cen- 
ter of top crust. After the pie has been removed from 
the oven, the strips of muslin can be easily torn off. 



142 



PUDDINGS 



PUDDINGS. 

DUTCH APPLE CAKE. 
Mrs. A. B. Seaman, Denver, Col. 
One pint flour, one-half teaspoon salt, one-half tea- 
spoon soda sifted into the flour, one teaspoon cream of 
tartar, one-fourth cup butter, one egg, one scant cup 
milk, four sour apples, two tablespoons sugar. Mix in 
the order given ; beat the egg with the milk, then stir 
into the drv mixture. The dough should be soft 
enough to spread half an inch thick on a shallow bak- 
ing pan. Core, pare and cut four or five apples into 
eights : lay them in parallel rows on top of the dough, 
the sharp edge down and pressed slightlv into it. 
Sprinkle sugar on the apple, with a little cinnamon if 
desired. Bake in hot oven twenty or thirty minutes. 
Serve with lemon sauce as a pudding. 

APPLE PUDDIXG. 
Mrs. C. M. Martin. 
Put some lumps of butter on bottom or deep pud- 
ding dish and nearly fill with sliced apples. Take pint 
of flour, two teaspoons of baking powder sifted into 
the flour, a small piece of butter rubted into flour, 
water sufficient to make a stiff batter. Drop this bat- 
ter on top O; the sliced apples in pieces about the size 
of a walnut, cover and boil on top of stove about half 
an hour. To be eaten Avith sugar and cream. 

APPLE PUDDIXG. 
Mrs. L. A. Babeock. 
Five apples peeled and quartered, one-half cup but- 
ter, one-half cup sugar, two eggs. Beat until light and 
creamy. Pour over the apples and bake thirty minutes. 

APPLE PUDDIXG. 
Bessie Myrl White. 

Pare and core six apples, put in a bake dish and 
cover with one and one-half cup of sugar and small 
piece of butter. Take one quart of boiling water, stir 
in three tablespoons corn starch, pinch of salt and one 



£ PUDDINGS 143 

half cup sugar. Boil until clear then pour over the 
apples and bake until done. Eat with cream. 

DRIED APPLE PUDDING. 
Edith Burlingim, Lincoln, Neb. 

Three cups dried apples soaked over night in just 
the quanity of water they will absorb. Cook in one 
and one-half cups molasses one hour, then take one 
egg well beaten, one cup milk, sweet or sour, one tea- 
spoon soda stirred in one cup molasses, one teaspoon 
cinnamon, one teaspoon cloves, one-half nutmeg 
(grated), one-half cup shortening, one cup raisins, 
flour to thicken thick. Steam three hours. 

Sauce : — One cup boiling water, two teaspoons corn 
starch, one lemon, one cup sugar. Boil ten minutes. 

APPLE TAPIOCA. 
Mrs. Silas Porter, Topeka, Kan. 
Soak one cup tapioca in one quart water over night, 
pare and slice a dish of apples, adding a little water 
and sugar. Bake. When nearlv done, pour tapioca 
over apples and return to oven. Cook until it jellies. 
Eat with cream and sugar. Rice may be used the 
same way. 

BREAD PUDDING. 
Mrs. J. A. Hickman. 
One pint bread crumbs, one cup molass?s, one rai- 
sins (seeded), one of water, one of flour, one egg, one 
teaspoon of soda; steam two hours. 

BROWN PUDDING. 
Mrs. Anna Duke Richardson. 
One and three-fourths cups of flour, one-half cup 
molasses, one cup fruit (chopped), one-half cup suet 
cut very fine, pinch of salt, one-half cup sweet mi 1 k. 
one egg, one-third cup sugar, one-half teaspoon soda. 
Steam two hours. Keeps well. Is nice warmed over. 

CARROT PUDDING 
Mary Pairchild. 
One and one-half cups flour, one cup sugar, one cup 
seeded raisins, one cup currants, one cup grated pa- 



144 



PUDDINGS 



tatoes, one cup grated carrots, one teaspoon soda. Mix 
all together and steam or boil three hours. 

CARAMAL SAUCE. 

Brown half cup brown sugar and add one table- 
spoon butter, a pinch of salt and a cup of water. When 
boiling thicken with dissolved corn starch. 

CHERRY COBBLER. 

Make a rich shortcake dough, roll thin, cut in pieces 
the size of a saucer. Place in the center of each piece 
of crust two heaping tablespoonsful of canned seeded 
cherries, pinch the crust together. Place in pan con- 
taining one cup water, one cup sugar, one small half- 
cup flour, butter the size of a walnut and bake. The 
juice makes an excellent sauce for the cobbler. 

STEAMED CHERRY PUDDING. 
Mrs. H. B. Smith. 

Two eggs, one cup sugar, piece of butter the size 
of an egg, one cup milk, two cups of flour, two tea- 
spoons of baking powder, one cup of cherries, either 
fresh or canned. Pour in mold holding three quarts, 
steam one hour. 

CHOCOLATE PUDDING. 
Miss Alice Tapping. 

Two tablespoons cocoa or one square of chocolate, 
one-half cup flour, one egg, one quart milk, three- 
fourths cup sugar. Beat egg, add sugar, add flour) 
beat together. When milk comes to a boil, add the rest 
and flavor with vanilla. Serve with cream when cold. 

CHOCOLATE PUDDING. 
Mrs. Clarence Buck. 
One egg, three-fourth cup of sugar, one teaspoon 
baking powder (heaping), one tablespoon butter, two 
bars chocolate, one and one-half cups flour, one-half 
cup milk. Flavor with vanilla. Steam two hours. To 
be eaten with whipped cream or sauce. 



PUDDINGS 



145 



CHOCOLATE BREAD PUDDING. 

Soak two cups of stale bread crumbs in four cups 
scalded milk thirty minutes. Melt two squares of 
chocolate in a saucepan placed over hot water, add 
one-third of a cup of sugar and enough milk (from 
bread and milk) to make a consistency to pour. Add 
to bread and milk, with one-third cup of sugar, one- 
quarter teaspoon of salt, one teaspoon of vanilla, and 
two eggs slightly beaten. Turn into buttered baking 
dish and bake one hour in a moderat oven. Serve 
with hard sauce. 

COCOANUT PUDDING. 

Boii together one pint of rich milk, two tablespoons 
cornstarch, the whites of four eggs, a scant half cup 
sugar, and a little salt, adding last the beaten eggs. 
Flavor with lemon or vanilla as preferred, and when 
slightly cooled add half a grated cocoanut. Pour into 
a mold and set in a cold place. Nice served with soft 
custard. 

GREEN CORN PUDDING. 

Two well beaten eggs, one pint rich milk, one pint 
cut or grated green corn, half teaspoon of salt and a 
level tablespoon butter. Stir these well together, pour 
into a pudding dish and bake half an hour. 

COTTAGE PUDDING. 
Mrs. Lizzie M. Hanna. 

One cup sugar, half cup butter, two eggs beaten 
separately, cup sweet milk, two cups flour, two tea- 
spoons baking powder, flavor with nutmeg or lemon. 
Bake in a square pan. When done cut in* squares and 
serve with hot sauce made of two tablespoons butter, 
cup sugar, table spoon flour, wet with a little cold 
water and stirred until like cream. Add a pint boil- 
ing water. Let boil two or three minutes, stirring all 
the time, flavor with nutmeg or extract of lemon. 



146 



PUDDINGS 



COTTAGE PUDDING. 
Mrs. Chauncey Sherrick. 

One egg, one cup sugar, lump of butter size of wal- 
nut, one-half cup sweet milk, one cup flour, teaspoon 
baking powder. Flavor to taste. Bake thirty minutes. 

Sauce : — One cup sugar, small lump butter, table- 
spoon corn starch or flour, flavor with lemon. Mix 
with boiling water. 

BAKED CRANBERRY PUDDING. 

Two full cups of flour, one milk, one cranberries, 
two teaspoons of baking powder, three tablespoons of 
butter. Bake one-half hour and serve with sweet 
sauce. 

CRANBERRY PUFFS. 
Mrs. E. R. Sturtevant. 

Two cups sifted flour, four teaspoons baking pow- 
der, one-third teaspoon salt, rub one-fourth cup butter 
into flour, add two well beaten eggs, one cup rich 
milk and stir into flour with one pint of cooked cran- 
berries well sweetened. Fill the buttered cups about 
half full of mixture and steam one hour in closely cov- 
ered steamer. Sauce : — Boil together two cups sugar, 
one-half cup water and one cup cranberry juice, for 
five minutes. Add teaspoon of butter and tablespoon 
lemon juice and serve hot. 

CURRANT PUDDING. 
Mrs. Fred Patterson. 

One egg, two tablespoons sugar, one tablespoon 
butter, three-fourths cup sweet milk, one cup of cur- 
rants, two tablespoons baking powder, a little salt, 
enough flour to make stiff batter. Steam half an hour 
and serve hot. Sauce : — One egg beaten light, three- 
fourths cup sugar, one cup sweet milk, one table- 
spoon butter. Heat and flavor. 

PLAIN CUSTARD. 
To one pint of milk use two eggs well beaten, a 
rounded tablespoon sugar, pinch of salt and nutmeg 



PUDDINGS 



147 



on top. Bake in cups or in dish — placed in pan of hot 
water in a moderate oven. Do not let boil. When a 
knife blade conies out clean it is done. 

DATE PUDDING. 
Mrs. K. A. Pence, Denver, Col. 

Chop one-half lb. of stoned dates, one-half lb. figs 
and one-half lb. suet, add one cup flour, one-half cup 
sugar, one teaspoon each of ginger and cinnamon. 
Mix, and add one cup soft bread crumbs, one-half cup 
milk and two eggs, well beaten. Turn into a mould, 
with a tight cover, set in a vessel of water on top of 
the stove, steam three hours. This is enough for 
eight people. 

Hard Sauce : — Cream one-fourth cup butter, add 
gradually one cup of powdered sugar, and beat very 
light. Add the white of an egg, and beat again, then 
add gradually one teaspoon vanilla. Chill before using. 

DAINTY PUDDING. 
Miss Emma Tucker, Chicago. 

Take two ounces citron and one orange. Grate two 
large cups of stale bread, and soften it with a cup of 
water. Grate the rind and squeeze the juice of the 
orange, cut the citron in small bits and mix them 
with bread, together with the yolks of two or three 
eggs, and sugar enough to sweeten the mixture. But- 
ter six small cups. Just before putting the pudding in 
the oven, beat the whites of the eggs to a stiff froth, 
quickly mix them with the bread and fruit, distribute 
them in the buttered cups, and bake the little puddings 
slowly for about twenty minutes, or until they are 
brown. They are to be served hot and with cream 
sauce. 

DANDY PUDDING. 
Mrs. H. B. Smith. 

One quart milk, four eggs, two tablespoons corn 
starch, half cup sugar, one teaspoon vanilla. Cook 
milk in double boiler, moisten corn starch with a little 
cold milk, add to boiling milk, stir and boil five min- 



148 



PUDDINGS 



utes ; beat yolks of eggs and sugar until light, add to 
boiling milk ; take from fire, flavor and pour into 
baking dish. Use whites for meringue, browning- 
lightly. Serve cold. Two dozen macaroons may be 
placed on top before adding meringue. 

A DELICATE DESERT. 
Mrs. Mary Pillsbury. 
Bake a sponge cake. Have it two inches deep 
when done. Over this pour boiled custard. Just be- 
fore serving slice some peaches and put over the cake. 
Beat the whites of the eggs to a froth and put oi'er 
the top. For custard use the yolks of the eggs and 
whites for the top. Oranges may be used instead of 
peaches. 

PLAIN ENGLISH PUDDING. 
Mrs. Will Warren. 

One cup suet chopped fine, two eggs, one cup mo- 
lasses, two teaspoons baking powder, one cup of milk, 
one-half teaspoon cinnamon, one cup raisins, one-hali 
teaspoon allspice. Tie loosely in cloth dredged with 
flour, boil two hours. Serve with dip to suit taste. 

FIG PUDDING. 
Mrs. H. W. Dredge. 
One cup molasses, one cup chopped suet, one pint 
chopped figs, one teaspoon cinnamon, one-half tea- 
spoon nutmeg. Dissolve one teaspoon soda in hot 
water, add one cup milk. Beat two eggs light and 
stir into mixture, add two and one-fourth cups flour. 
Beat all thoroughly. Fill buttered moulds three-fourths 
full and steam three hours. Serve with hot sauce. 

FIG PUDDING. 
Mrs. Oel French. 
One-half pound figs chopped, one cup dry bread 
crumbs, two eggs, one-half cup chopped suet, one-half 
cup sugar, one scant cup sweet milk, one-half tea- 
spoon baking powder sifted with one-half cup flour. 
Steam one and one-half hours. 

Sauce : — One cup sugar, one-half cup butter — 



PUDD NGS 



149 



creamed ; add two well beaten yolks of eggs, and one 
pint of boiled cream. Place over fire and heat through, 
but do not boil. 

FIG PUDDING. 
Mrs. Mary R. Irwin. 

Six ounces figs, chopped fine, six ounces of suet, 
three ounces bread crumbs, tnree ounces sugar, three 
eggs, and a little nutmeg. Steam three hours. 

Sauce : — Beat up one teacup of butter to a cream 
as for cake, add two cups of sugar and flavor with a 
teaspoon of vanilla. 

FOOD FOR THE GODS. 
Mrs. Hugh Marshall. 
Mrs. S. K. White. 

Six eggs well beaten, separately. Two cups sugar, 
nine tablespoons cracker crumbs stirred with two tea- 
spoons baking powder, one pound English walnuts, 
broken, one-half pound dates cut in halves. Bake 
slowly about one and a quarter hours. Serve with 
whipped cream. This will serve sixteen people. 

FRENCH PUDDING. 
Mrs. Henry Ewing. 

Beat four eggs very light. Make a batter of two 
teacups of flour, three teacups of milk, and one of 
cream ; pour in the eggs and beat all well together. 
A.dd a tablespoon of melted butter and bake from 
twenty to thirty minutes. Serve with white sauce. 

FRUIT PUDDING. 
Miss Fannie Davidson. 

One cup milk, one egg, piece butter size of an egg, 
one teaspoon soda, two small teaspoons cream tartar, 
flour to make a stiff batter, one cup of tart fruit. Steam 
one hour. Serve with anv rich sauce preferred. 

FRUIT PUDDING. 
Mrs. Frank R. Campbell, Chicago. 

Four oranges, four bananas, peeled and cut fine 



150 



PUDDINGS 



and sweetened, make a custard with one and one-half 
cups of milk, two tablespoons of sugar, yolks of two 
eggs, one tablespoon of cornstarch, add a pinch of salt, 
and vanilla to suit taste. When cold, pour the custard 
over fruit and mix. Make a meringue of the whites 
of the eggs and one tablespoon of sugar, spread over 
the pudding in the dish in which it is to be served. 
The addition of pineapple or grated cocoanut is an 
improvement. 

STEAMED FRUIT PUDDING. 
Mrs. E. R. Sturtevant 

One large cup suet, two cups bread crumbs, one-half 
cup sugar, one-half cup chopped nuts, one cup chop- 
ped dates and figs, one-half cup flour, one and one- 
half teaspoons cinnamon, one-half teaspoon cloves, 
one teaspoon nutmeg, one-half teaspoon salt, three- 
fourths cup N. O. molasses, one teaspoon soda in one 
cup sour cream. Mix thoroughly and steam in but- 
tered mold three hours. 

GIXGER PUDDING. 

Cream three-quarters cup butter, measured solidly, 
add two cups of sugar, one cup of milk, and four cups 
of flour sifted with one level tablespoon of ginger, 
four level teaspoons of baking powder, and then four 
well beaten eggs. Bake in a buttered pan three-quar- 
ters of an hour. Serve with a liquid sauce. 

GRAHAM PUDDING. 
Mrs. O. D. Hawkins. 

One cup molasses, one cup sweet milk, one cup 
raisins, two cups Graham flour, two teaspoons soda, 
and a little salt. Stir the molasses and milk, divide 
the flour and stir in raisins, then soda in part of flour, 
stir ail together. Put in round cake tin with a pipe 
in, and steam two and one-half hours. Have ready 
cup of powdered sugar, scant half cup butter beaten to 
a cream, moulded into a brick, set out to cool on a 
plate. Then cut your pudding like cake and cut a 
slice of the cream, and serve on plate with the pudding. 



PUDDINGS 



151 



HONEYCOMB PUDDING. 
Mrs. W. J. Sanborn. 
Mix together one cup flour and one-half cup sugar ; 
add four eggs, one cup molasses and one teaspoon 
soda stirred into one-half cup milk. Bake in a slow 
oven one hour. Serve with plenty of cream or a 
lemon sauce. 

ILLINOIS PUDDING. 
Mrs. P. A. Baldwin. 

One egg, one-quarter cup sugar, one-half cup but- 
ter, one cup sweet milk, one cup raisins, or any kind 
of fresh fruit, one and one-third cups flour, one heap- 
ing teaspoon baking powder. Steam for one hour. 
Serve with any sauce preferred. 

INDIAN PUDDING. 
Mrs. L. A. Babcock. 

To one quart of milk, when hot, add four table- 
spoons corn meal thick enough to make porridge. 
When cool, add half cup chopped suet, two eggs, with 
sugar to taste, salt, cinnamon and nutmeg. Bake 
two or three hours. Fruit may be added. 

INDIAN MEAL SOUFFLE. 

One pint of milk in a double boiler. Stir into it 
when hot two-thirds cup of white granulated corn 
meal. Cook until smooth and thick. Take from the 
fire, add one tablespoon butter and the yolks of four 
eggs, beat the whites stiff and stir them carefully in ; 
turn the mixture into a baking dish and bake in a quick 
oven thirty minutes. Serve with vanilla sauce. One 
eg'g, one cup of sugar, butter size of an egg ; steam ten 
minutes, teaspoon of vanilla. 

JELLIED PEACHES. 
Miss Minnie Babcock. 
Drain juice from a can of peaches, ?dd one cup 
sugar and boil ten minutes. Add one-half box gela- 
tine soaked in cup of cold water. Take from stove as 
you put in gelatine. When thoroughly dissolved, strain 
over peaches. Eat cold with cream and sugar. 



152 



PUDDINGS 



JERUSALUM PUDDING. 
Mrs. S. S. Hallam. 

One pint whipped cream, one-fourth package gela- 
tine soaked in one cup cold water and then set over 
hot water, one-half cup sugar, one-half cup boiled 
rice, one-half cup chopped figs, one-half cup chopped 
nuts, one teaspoon vanilla. Chill and serve with 
whipped cream and cherries on top. 

A KENTUCKY PUDDING. 
Miss Bettie Moore. 

Wash one cup rice, boil in one pint of milk or 
cream until tender, then add one cup sugar, one cup 
of seeded raisins, teaspoon vanilla and one-half tea- 
spoon salt and bake slowly. Cover with marshmel- 
lows (do not put on when pudding is too hot), and 
garnish with candied cherries. Serve with sauce or 
whipped cream. 

Sauce : — Cream, three-fourths teacup of butter and 
stir in one large tablespoon of flour, add two teacups 
light brown sugar and one teacup of cream, set in a 
pan of hot water and stir until creamy and smooth, 
but do not boil. 

MARCHIONESS PUDDING. 
Mrs. W. B. Johnston, Enid, Okla. 

Put one box Knox gelatine to soak in one-half pint 
cold water, let strain while preparing the following: 
one pint cream whipped, whites of two eggs, beaten 
stiff, whip eggs and cream together, add two-thirds 
cup of sugar, one can pineapple, (run through chop- 
per), last add gelatine, put in cool place, let mould and 
slice for serving. Will serve twenty-four. 

MACAROON PUDDING. 
Mrs. Silas Porter, Topeka, Kas. 
Make a custard of one quart milk, two tablespoons 
corn starch dissolved in a little cold milk, the yolks 
of four eggs, six tablespoons sugar. Boil three or 
four minutes, cover the bottom of a baking dish with 
macaroons and pour over them the custard. Then 



PUDDINGS 



153 



another layer of macroons and custard until it is all 
used. Beat the whites of the eggs with sugar, spread 
over top and brown slightly. Can be made the day 
before. Serve very cold. 

MAPLE CREAM'. 
Mrs. E. C. Cady. 

Mix two tablespoons of maple sugar into the un- 
beaten whites of three eggs. Stir constantly while 
adding two cuos of hot milk. Fill custard cups two- 
thirds full of this mixture and set in a pan of hot 
water. Bake for thirty minutes ; when cold turn out 
on dish, sprinkle generously with maple sugar and 
surround with whipped cream. 

MOONSHINE PUDDING. 
Mrs. Edna Brown. 

Whites six eggs, beaten stiff. Add gradually six 
tablespoons powdered sugar, beating for not less than 
fifteen minutes. Then put in one tablespoon preserved 
peaches in small bits. In each saucer put in some 
rich cream, whipped, sweetened and flavored with 
vanilla, and on the cream place a liberal portion of 
the moonshine. This makes enough for eight per- 
sons. 

NUT PUDDING. 
Mrs. Chas. Hoy. 

One cud molasses, three-fourths cup chopped suet, 
one cup sweet milk, tw r o and one-half cups flour, one 
pound English walnuts (chopped), one-half pound of 
figs (chopped), one-half teaspoon of nutmeg, salt 
and soda. Steam two and one-half hours. 

NUT PUDDING. 
Mrs. Anna Duke Richardson. 

One cup chopped nuts, one cup prunes or raisins. 
Add these to the whites of six eggs beaten stiff and 
two cups sugar. Bake in slow oven one hour. Serve 
with whipped cream. 



154 



PUDDINGS 



ORANGE PUDDING. 
Mrs. C. C. Merridith. 

Five oranges cut up and laid nicely in a dish with 
one coffee cup sugar poured over them. Let one 
pint of rich milk get boiling hot ; stir in the yoiks of 
three eggs and one tablespoon corn starch. When 
thick pour over the oranges. Beat the whites with 
one tablespoon of sugar ; spread over the pudding 
and brown in the oven. Serve cold. 

ORANGE SHORTCAKE. 
Miss Jennie Mitchell. 

Three teaspoons baking powder to one quart of 
flour, add two tablespoons butter and thoroughly mix 
and add either milk or water to make a soft dough. 
Bake in two cakes, and when done split and spread 
with butter. For the filling remove the pulp from a 
half dozen oranges, sugar to taste. Drain off the 
juice and spread pulp between cakes. Serve with 
sauce. 

Sauce : — One pint water, one tablespoon corn starch, 
two tablespoons butter, one cup sugar, and if pre- 
ferred one well beaten egg ; adding last the juice of 
oranges. 

PEACH PUDDING. 
Mrs. Juliet Shultz. 

Fill a buttered baking dish with sliced peaches and 
pour over the top a batter made of one tablespoon of 
butter, one-half cup of sugar, one egg, one-half cup 
sweet miik, and one cup of flour in which has been 
sifted one heaping teaspoon baking powder. Bake 
in a moderate oven. Serve with sauce. Use apples 
in the same way. 

CANNED PEACH DUMPLINGS. 
Katharine H. Peterson. 

Sift two cups flour, with four level teaspoons bak- 
ing powder and rub in three level tablespoons butter. 
Mix with milk to make a soft dough that can he 
handled and rolled out nearly as thin as for pies. Cut 



\ 



PUDDINGS 155 



in squares and place the two halves of a canned peach 
in center, sprinkle with sugar, then fold the dough 
around fruit and pinch the edges well together, place 
in pan and bake. Serve with hard sauce. 

Sauce : — Rub one quarter cup butter to a cream 
with one cup powdered sugar, add a tablespoon lemon 
juice and beat light. Excellent made with fresh 
peaches. 

PEACH SHORTCAKE. 

Make a rich biscuit dough. Bake in two layers. 
Butter and put layer of well sweetened peaches be- 
tween the layers and serve with cream. 

PLUM PUDDING. 
Mrs. Chauncey Sherrick. 
Miss Katharine Phelps. 

One cup bread crumbs, two cups flour, one cup of 
suet chopped fine, one and one-half cups brown sugar, 
one cup sweet milk, one cup raisins, one teaspoon 
soda, one-half teaspoon each of cloves , salt and cinna- 
mon. Steam two hours. 

PLUM PUDDING. 
Mrs. P. A. Baldwin. 

One cup finely chopped beef suet, two cups bread 
crumbs, one cup molasses, one cup chopped and seed- 
ed raisins, one cup well washed eurants, one tea- 
spoon salt,, one teaspoon each of cloves, cinnamon,, 
allspice and soda, one cup of milk, and flour enough to 
make a stiff batter. Put into well greased pudding 
mold and steam not less than four hours. 

ENGLISH PLUM PUDDING. 

Mrs. J. Shultz. 

One pound each of finely chopped suet, sugar, cur- 
rants, stoned raisins, two pounds soaked bread, six 
well beaten eggs, one teaspoon of salt, two teaspoons 
of baking dowder, one grated nutmeg ; mix all to- 
gether thoroughly ; take a square piece of cotton 
cloth, dip in scalding hot water, flour it well and lay 



156 



PUDDINGS 



it over a pan, place the pudding- in the cloth and tie 
it closely ; put it in a pot of boiling water for five 
hours. Have boiling hot water ready to fill the pot as 
it boils away, so as not to let it get below boiling heat. 

Sauce :— One cup sugar, half cup butter beat to a 
cream, a teacup boiiing water, two teaspoons flour 
scalded together ; flavor to suit taste. 

ENGLISH PLUM PUDDING. 
Mrs. E. I. Camm. 

One pound suet (shredded and chopped fine), one 
pound bread crumbs, one pound sugar, one pound 
raisins (seeded), one pound currants, one-fourth 
pound citron, one-fourth pound candied lemon peel 
one pint milk, eight eggs, three tablespoons cinna- 
mon, two tablespoons cloves, one tablespoon mace, one 
nutmeg, one teaspoon soda. Put in a well buttered 
mould and steam eight hours. Serve with hard sauce. 

Hard Sauce : — Two cups sugar, one-haif cup butter 
beaten to a cream, yolks of two eggs ; flavor with 
lemon. 

PRUNE CREAM. 
Mrs. Melville Brewer. 

Heat one pint prune juice, thicken with two table- 
spoons cornstarch, mold in flat dish. When ready to 
serve turn out, cover with layer of sliced bananas, 
then cover with one pint of whipped and sweetened 
cream. 

PRUNE PUDDING. 
Mrs. W. J. Bryan. Lincoln Xeb. 

One cup stewed prunes, one cup English walnuts, 
chopped, or chopped kernels of prunes, two cups sifted 
sugar, pinch of salt and well beaten whites of six eggs. 
Bake in slow oven one hour and twenty minutes. 
Serve with cream as soon as done. 

PRUNE PUDDING. 
Mrs. Ella Rogers Hughes. 

To one quart prunes add one quart water and sugar 



PUDDINGS 



157 



to taste. Cook slowly until quite soft. It will re- 
quire several hours. Pour off syrup, seed the prunes 
and put them in a baking dish with the syrup and the 
beaten whites of six eggs mixed in. Bake fifteen or 
twenty minutes in a moderate oven. Serve with 
whipped cream. 

PRUNE SOUFFLE. 
Mrs. Junita Xander. 

One pound of stewed prunes, whites of two eggs, 
one-half cup sugar. After the prunes are stewed let 
juice boil down, remove the stones and mash prunes 
in the juice, beat the eggs very stiff and add gradually 
" the sugar, beating all the time, then stir in the prunes. 
Bake twenty minutes, serve with hot custard sauce 
made of one pint of milk, yolks of the eggs ; sugar and 
vanilla flavoring. 

PRUNE WHIP. 
Mrs. J. H. McMillan. 

Whites of six eggs beaten very stiff, twenty stewed 
prunes cut into bits, six tablespoons sugar. Beat to- 
gether and bake twenty minutes. Serve with cream. 

PRUNE WHIP. 
Mrs. Lou Seaton, Seaton, 111. 

Whites of five eggs beaten very stiff, sugar to taste, 
one cup seeded prunes chopped a little, one-haif cup 
English walnuts, mix, bake twenty minutes. Serve 
with whipped- cream. 

PRUNE WHIP. 
Mrs. Mary Dalton, Enid, Okla. 

Beat the whites of five eggs to a stiff froth, add one 
cupful of mashed and pitted stewed prunes, two-thirds 
cup of sugar, one teaspoon of vanilla and turn into a 
pan. Set in oven to brown. 

Sauce : — Heat a pint of milk and when near boiling 
beat in the yolks of five eggs mixed with one-haif a 
cup of sugar. When at the boiling point remove from 
fire, let cool and flavor with vanilla. 



158 



PUDDINGS 



PUDDING. 
Mrs. Wilbur S. Walker. 

One-half cup of butter, one and one-half cup of 
sugar, two-thirds cup of milk, the whites of four eggs, 
three cups of sifted flour, three teaspoons of baking 
powder, one teaspoon each of vanilla and lemon ex- 
tract. Sauce for pudding: — Beat one egg until light, 
add juice of two lemons, half cup of sugar. Boil all 
together until thick. 

THE QUEEN OF PUDDINGS. 
Mrs. W. T. Leader. 

Take one pint of nice bread crumbs, add a quart of 
milk and one cup sugar, the yolks of four eggs well 
beaten, and the rind of a fresh lemon grated, a piece 
of butter the size of an egg. one spoon of flour and 
bake well. Beat the whites of the eggs to a stiff froth 
and add one cup of pulverized sugar and the juice of 
the lemon. Spread over the pudding a layer of jelly 
and then the whites of the eggs and bake a light 
brown. 

QUICK PUFF PUDDING. 

Two cups flour, one-half teaspoon salt, two tea- 
spoons baking powder, milk to make drop batter. 
Steam in individual cups, add four strawberries to 
each cup. 

Sauce : — One-half cup butter, one cup sugar, two 
eggs, one cup milk. Cook. 

RAISIN PUFFS. 
Mrs. L. M. Dougherty. 

Five tablespoons sugar, half cup of butter, one cup 
sweet milk, two eggs, two teaspoons baking powder, 
one cup raisins seeded, flour to make as stiff as cake 
dough ; put in cups' and steam one-half hour. Serve 
with lemon sauce. 

RAISIN AND CITRON PUDDING. 
Mrs. Henry Ewing. 

Three cups of fine dry bread crumbs, one cup of 



1 

PUDDINGS 



159 



beef suet (minced fine), one cup sugar, one cup of 
chopped raisins, one cup of chopped citron, two cups 
of sweet milk, three eggs, one teaspoon soda, grated 
nutmeg and cinnamon. Soak the bread crumbs in the 
milk and eggs well beaten, add sugar, salt, suet, fruit 
and spices. Put into a buttered mold with a tight 
top. Set in a kettle of boiling water and boil three 
hours. Serve hot with sauce made as follows : 

Sauce : — One cup sugar, one cup water, one and 
one-half cups butter, one tablespoon corn starch, one 
teaspoon vanilla. Beat sugar and butter to a white 
cream, mix the starch with a little bit of water and 
stir into a cup of boiling water. Let it boil and then 
turn slowly into the butter and sugar, beating all the 
time and add the vanilla. 

RICE PUDDING. 
Mrs. Anna Duke Richardson. 

Three small tablespoons rice, four tablespoons of 
sugar, one teaspoon butter, one quart milk, nutmeg, 
pinch salt. Bake two and one-half hours. Stir fre- 
quently. Serve with cream. 

RICE PUDDING. 
Mrs. Georgia Bell, Lincoln, Neb. 

One cup of rice boiled in one quart of milk, until 
soft and lost in milk, one cup almonds blanched and 
cut up in milk. Add two tablespoons of gelatine when 
rice is partly cool, stir till dissolved. Add cup of sugar 
and when cold one quart of whipped cream. Serve 
cold. 

RICE PUDDING. 
Mrs. Sarah K. Delano. 
Mrs. M. E. Duke. 

One cup of rice soaked over night in a cup of cold 
water. When time to cook add one cup of raisins, 
one cup of sugar, one piece of butter, one nutmeg", 
nine cups of milk. Bake one hour. 



160 



PUDDINGS 



ROYAL PUDDIXG. 
Mrs. Blanche Wells Clark. 

One box gelatine soaked in one cup water, one-half 
cup lemon juice and half cup water, two cups sugar 
and half of the gelatine, warmed and stirred until 
dissolved. If desired color green, pour in ■ mold 
and set to cool while you prepare the second part. 
One cup orange juice, two cups sugar and the other 
holf of the gelatine. Color red, set to cool till thick as 
cr^am, then add the well beaten whites of three eggs. 
Pour into cavity made in green part. Serve with 
boiled custard or whipped cream. 

Custard : — Five yolks of eggs, two cups milk, one 
cup sugar. 

SAGO PUDDIXG. 
Mrs. Janie S. Pebbles. 
To three pints boiling water add one cup of sago. 
Boil until the sago is transparent, then add one cup 
sugar ; let cook a few minutes then add four table- 
spoons sour jelly (currant is best), stir until dissolved; 
take from the fire and add one teaspoon vanilla. Pour 
into a dish you wish to serve it from and when cold 
eat with sweetened cream flavored with vanilla. 

SCOTCH PIE. 

Slice four or five tart apples in a granite pie pan. 
Add two tablespoons water. Cover with a mixture 
made like biscuits, using either sour milk and soda, or 
sweet milk and baking powder, only a little more 
shortening. Stir stiff enough to spread over apples. 
Serve with apples up, and cover plentifully with a 
liquid sauce. Good cold or warmed over. 

SNOW CUSTARD. 
Mrs. Sara Bond Hanley. 
Half package gelatine, three eggs, one-half cup of 
sugar, juice of one lemon. Soak eelatine one hour in 
cup of cold water, then add sugar, lemon juice, and 
one pint boiling water ; stir until dissolved, and set 
away until quite cold ; then beat the whites of eggs 
very stiff and whip the gelatine in them spoonful at a 



/ 



PUDDINGS 161 



time, whipping slowly and evenly for half an hour or 
till quite stiff. Serve in sherbet cups with whipped 
cream piled on top. Or can be moulded in small cups 
and served with plain custard made of the yolks of 
the eggs. 

SPONGE PUDDING. 
Miss Ida Matthews. 

One pint new milk, two tablespoons flour. Make 
thickening with flour and part of the milk. Put the 
rest of milk in a double boiler. When it boils stir 
in the thickening. Cream one cup sugar and one- 
third cup butter, stir into the thickened milk. Remove 
from fire and cool. Beat five eggs separately, stir in 
the yolks first and then the whites ; flavor. Butter a 
two-quart pan, pour the pudding in, set in a pan of hot 
water and bake one hour in a slow oven. Serve warm, 

Dressing : — One cup sugar, one-half cup butter, 
white of one egg beaten stiff. Heat on back of stove. 

SPONGE PUDDING OR SOUFFLE. 
Mrs. John M. Jewett, Chicago. 

One-fourth cup sugar, one-half cup flour, one pint 
milk (boiled), one-quarter cup butter, yolks five eggs 
whites of five eggs. Mix sugar and flour, wet with a 
little cold milk and stir into the boiling milk. Cook 
until it thickens and is smooth. Add the butter and 
when well mixed stir it into the well beaten yolks of 
the eggs. Then add the whites beaten stiff. Bake in 
cups or in a shallow dish or in paper cases in a hot 
oven. Place the dish in a pan of hot water while in 
the oven. Serve with cream sauce. 

STEAMED PUDDING. 
Mrs. Mrs. Henry Pattee. 

One and one-half cups fine bread crumbs, one-half 
cup flour, one teaspoon cream tartar mixed with it ; 
three-fourths cup chopped suet, three-fourths cup 
stoned raisins, one-half cup molasses, one-half cup 
milk, one-half teaspoon soda dissolved with the mo- 
lasses, one-half teaspoon salt, one-half teaspoon 



162 



PUDDINGS 



cloves, one-half teaspoon cinnamon, nutmeg to taste. 
Steam three hours. Serve hot. 

Sauce: — One teacup sugar, one-half cup water, one 
cup milk, one teaspoon butter, one teaspoon corn 
starch dissolved in a little milk. Boil till well done. 
Pour this over the white of one e^s: beaten stiff. 

STEAMED PUDDING. 

Mrs. John Xesbit Swan. 

Two eggs, one cup sugar, piece of butter size of an 
egg. one cup of milk, two cups of flour, two teaspoon- 
fuls of baking powder. Pour into a mold holding at 
least three quarts into which previously has been 
placed a layer of fruit, either raw or canned, with the 
mice poured off". Steam one hour and eat w:th the 
following, hard sauce: One-half (or more) cup butter, 
one cup sugar — creamed. To this add one egg that 
has been beaten till very stiff. Flavor. 

STEAMED PUDDING. 

Mrs. W. H. Wolf. 

One cup sugar, two-thirds cup butter, one cup 
sweet milk, one cup raisins, three cups flour, one tea- 
spoon soda, one teaspoon all kinds spices. Steam two 
hours. Serve hot with a dressing of ten tablespoons' 
of powdered sugar, two tablespoons of butter, whip 
to a cream. Add the whites of two eggs beaten stiff. 
Season with vanilla. 

STEAMED PUDDIXG. 
Mrs. L. M. Dougherty. 

One and one-half cups of sugar, one cup sweet milk, 
three cups flour, one-half cup butter, one egg, one 
good teaspoon of soda, one teaspoon of cinnamon, 
one teaspoon of cloves, one-half cup of chopped cit- 
ron, one cup of raisins or currants. Sauce for Pud- 
ding: — One-half cup of butter, one-half cup flour, one 
cup sugar. Mix thoroughlv. Add one pint of boil- 
ing water. Stir briskly and ccok fifteen minutes. 



PUDDINGS 



163 



STEAM PUDDING WITHOUT EGGS. 

Mrs. W. E. Burns. 

One quart flour, one pound chopped raisins, one and 
one-half cup chopped suet, one teacup molasses, one 
teacup brown sugar, one teaspoon soda, two cups of 
sweet milk, little salt. Steam four hours. 

SUET PUDDING. 
Miss Alice Winbigler. 

Two cups bread crumbs, one cup raisins, one-half 
cup suet, one cup sweet milk, one teaspoon soda, one 
teaspoon cinnamon, one-half teaspoon cloves, one 
tablespoon sugar, pinch of salt. Steam two hours. 

Pudding Sauce : — Six tablespoons sugar, two table- 
spoons butter, one of flour, teaspoon nutmeg. Mix 
well together and add ten tablespoons boiling water. 
Cook until done. 

SUET PUDDING. 

Mrs. Duke. 

One cup of suet, one cup of molasses, one cup sour 
milk, one cup of chopped raisins, two cups of flour, 
one teaspoon soda. Flavor with nutmeg and cloves. 
Steam three hours. 

SUET PUDDING. 
Mrs. C. E. McGowan. 
Mrs. E. A. Rankin. 

One cup molasses, one cup suet chopped fine, one 
cup sweet milk, one cup raisins, one-half cup currants, 
two and one-half cups flour, one-half teaspoon soda in 
the molasses. Mix well, salt and spices to taste, steam 
three hours. (One-half cup melted butter may be 
used instead of suet). 

SUET PUDDING. 
Mrs. Alice J. Tapping. 

Two and one-half cup of bread crumbs, one-half cup 
each of suet, raisins, currants, N. O. molasses and 
sweet milk, one egg, one-half teaspoon each of cloves, 
cinnamon and soda, pinch of salt. Steam three hours. 



164 



PUDDINGS 



SUET PUDDING. 
Mrs. Alice Carey, Peoria. 

.Two-thirds cup of chopped suet, one of sugar, one 
of raisins, one-half of water, two of flour, one egg, one 
teaspoon of cinnamon, two of baking powder. Steam 
two hours. 

SWISS PUDDING. 
Mrs. E. C. Cady. 

Grate rind of one lemon into one pint of milk, put in 
double boiler. Rub together one teacup flour and four 
tablespoons of butter. Pour the boiling milk over this 
and return to boiler, cook five minutes, stirring first 
two. Add the beaten yolks of five eggs and three 
tablespoons sugar. Remove at once from the fire. 
Y\ hen cold add beaten whites of the eggs. Pcur in 
well buttered dish and steam forty minutes. 

TAPIOCA PUDDING. 

Mrs. T. H. McMichaeJ. 

Soak eight tablespoons of tapioca over night. Heat 
a quart of milk and when it has just reached the boil- 
ing point, stir in the tapioca, and set on back of stove. 
Beat together the yolks of two eggs and one cup of 
sugar until very light ; add to milk and tapioca ; stir in 
three sour apples pared and sliced thin or two cups of 
apple sauce. Bake in a slow oven, stirring two or 
three times. Make meringue of whites of eggs and 
brown. Serve with cream and sugar, hot or cold. 

TAPIOCA PUDDING. 
Mrs. I. Matthews. 

Cover three tablespoons of tapioca with water and 
soak over night. In the morning drain and add one 
quart milk and one small cup of sugar, and boil half 
an hour. Then add the yolks of four eggs and boil 
five minutes. Beat the whites and spread on top and 
brown in the oven. 



PUDDINGS 



165 



TAPIOCA PUDDING. 

Mrs. Earl O. Stewart. 
Soak two large tablespoons of tapioca till it swells. 
Add one quart of rich milk, and sugar to taste. When 
boiling add two eggs beaten with little cold milk. 
Flavor and mould. 

TAPIOCA WITH PINEAPPLE. 
Mrs. Jos. Stevenson, Tarkio, Mo. 
One -half cup tapioca. Soak over night in enough 
water to cover. In the morning add two pints of 
water and cook slowly until transparent. One and 
one-half cups of sugar and a little salt. Bake one 
hour. Remove and add one-half can of grated pine- 
apple. Serve with whipped cream. Other fruit may 
be used. 

TAYLOR PUDDING. 
Mrs. Lucy Clark. 
One cup of molasses, one cup suet, one cup of sweet 
milk, one teaspoon soda, flour to thicken, raisins or 
currants. Steam two hours. Sauce : — One egg, table 
spoon flour, one-half cup sugar, one spoon of butter. 
Mix and thicken with boiling water. 

TRANSPARRENT PUDDING. 
Mrs. H. Ewing. 
Yolks of eight eggs, three-fourths pound butter, one 
pound sugar, one nutmeg, one pint cream ; mix well, 
put into a pan and set over a vessel of boiling water 
for a few minutes. To be baked in rich puff paste. 

VEGETABLE PUDDING. 
Mrs. Fred * Wildemuth. 
One cup each of chopped suet, grated potatoe, grated 
carrot, sugar, raisins, flour ; one teaspoon allspice, cin- 
namon, nutmeg and salt ; one-half teaspoon soda. 
Steam two hours. To be eaten with hard or liquid 
sauce. 

VANILLA SOUFFLE. 
One-half pint of milk in a double boiler, moisten 



166 



PUDDINGS 



three tablespoons of flour in a little cold cream or milk. 
Cook until it thickens ; separate four eggs ; add the 
yolks of the hot mixture, take 'from the fire, mix 
thoroughly, then add the well beaten whites of four 
eggs, stirring carefully. Fill into greased custard 
cups, stand them in boiling water, bake in good oven 
fifteen or twenty minutes. Serve with vanilla sauce. 

WOODFORD PUDDING. 
Mrs. C. M. Johnson. 
Mrs. Eli Dixson, Roseville. 

Three eggs, one cup sugar, one-half cup butter, 
three-fourths cup flour, one teaspoon soda dissolved in 
one-third cup sour milk, one teacup jam (raspberry) - 
Bake slowly. 

Sauce for above: — Three eggs (the yolks), one cup 
sugar, butter the size of an egg; cream butter and 
sugar together. Make thin as desired with boiling 
water. Put in a bowl and set in a vessel of hot water. 
Use whites of the eggs for top of pudding. 

. PUDDING SAUCE. 
Mrs. Lizzie Hanna. 
One white and two yolks of eggs beaten light, beat 
\nto this two cups powdered sugar until perfectly 
smooth then add one-half cup scalded milk. 

PUDDING SAUCE. 

Mrs. E. A. Root. 
One pint water, one tablespoon corn starch, two of 
butter, one cup sugar, boil together. One well beaten 
egg may be added and the juice of oranges. 

PUDDING SAUCE. 

One cup sugar, one-half cup butter, yolks of two 
eggs. Beat all together very light, then add the 
whites well beaten. Flavor to taste. Steam over 
boiling water. 

LEMON SAUCE FOR PUDDINGS. 
Mrs. A. B. Seaman. 
Two cups hot water, one cup sugar, three teaspoons 



PUDDINGS 



167 



corn starch, grated rind and juice of one lemon, one 
tablespoon butter. Boil the water and sugar five min- 
utes and add the corn starch wet in a little cold water. 
Cook about ten minutes, then add the lemon and but- 
ter. Stir until the butter is melted and serve at once. 
Add more water if too thick. 

MAPLE SUGAR SAUCE. 
Mrs. E. A. Welch, Enid, Okla. 

A delicious sauce for apple dumplings, or a plain 
corn starch pudding is made from maple sugar. Cut 
enough of the sugar very fine to make one-half cup. 
Add one-haif cup water and dissolve. After the sugar 
reaches the boiling point cook five or six minutes and 
take from the stove. Have ready the heaten whites of 
two eggs and pour over the syrup a little at a time, 
beating constantly with an egg beater until all is ad- 
ded. Add one tablespoon of lemon juice and just be- 
fore serving whip in one-third cup sweet cream. This 
also makes a nice filling for cake. 

SAUCE FOR PLUM PUDDING. 
Mrs. Junita Xander. 

Six eggs beaten separately, one and one-half cups 
sugar beaten with yolks, one-half cup of cream. Very 
good without cream. 

STRAWBERRY SAUCE FOR SHORTCAKE. 
Miss Amy Rogers. 

One and one-half teacups butter, one-half teacup 
sugar, one pint strawberries mashed till juicy. Beat 
butter and sugar to a cream. Add berries and the 
beaten white of an egg. 

Jelly, grape and other fruit juices are delicious in 
pudding sauces. Brown sugar instead of white makes 
an agreeable change. 

Prunes and well soaked dried apples may be used 
with other fruit in suet puddings. 



168 



CAKES 



CAKES. 



' He thai would have a cake cut of the wheat, must tarry the grinding. 
Hereafter the kneachr.g, the making cr the -ahes the heating :f the 
oven and the baking ; nay. you must stay the cooling, too, or you 
may chance to burn your lips." 

— a_-.d C.-essiia. 

LOAF CAKES, 

GENERAL RULES. 

Lse winter wheat flour. Sift three or four times 
before measuring for sponge cakes. Sift baking 
powder with a little flour. Add cream of tartar to 
whites of eggs. One teaspoon of cream of tartar and 
one-half of soda may be used instead of two teaspoons 
of baking powder. If butter is cold, warm sugar 
slightlv to cream. Fold in but do not beat in whites 
of eggs. Place in moderate oven till cakes rise. Then 
increase heat. Be carefui of measurements. 

ANGEL FOOD CAKE. 
Mrs. Frank Lee, Roseville. 

One cup of flour, one and one-half cup sugar, -two 
tablespoons potato flour, one teaspoon cream of tartar 
in flour, one teaspoon of vanilla. Sift together seven 
times. Whites of eleven eggs beaten very stiff . 

ANGEL CAKE. 

"Whites of eight large or nine small eggs, one and 
one-fourth cups of granulated sugar, one cup flour, 
one scant teaspoon baking powder, salt and flavoring. 
Have everything ready before commencing to beat the 

ANGEL FOOD CAKE. 
Mrs. Eliza Smith. 
Whites of ten eggs, one tumbler fine granulated 
sugar, one tumbler winter wheat flour, one teaspoon 



CAKES 



169 



cream oi tartar and a little salt. Sift the sugar before 
measuring, sift the flour, add cream of tartar and salt. 
Sift three times. Beat the whites of eggs until light, 
beat the sugar in thoroughly and add the flour. Flavor 
to taste. Bake one hour. 

BAKING DAY CAKE. 
Mrs. Anna Hamilton. 

Add to two cups bread sponge two cups sugar, one 
cup butter, one and one-half cups chopped raisins, two 
eggs, whites and yolks beaten separately, one scant 
teaspoon ground cloves and two of cinnamon, one tea- 
spoon of soda in one-half cup warm water and two 
cups flour Bake in two layers or as loaf cake, letting 
stand in the pans one hour before baking. Use Fond- 
ant icing. This cake will keep a long time — under 
lock and key. 

BIRTHDAY CAKE. 
Mrs. E. I. Camm. 

Three cups sugar, one and one-half cup butter, beat- 
en to a cream, one and one-half cup sour milk (or part 
cream), six eggs beaten separately, two pounds seeded 
raisins, well floured, one-fourth citron, two teaspoons 
vanilla, two teaspoons lemon, one level teaspoon soda. 
Stir quite stiff with flour. Bake two hours. 

BLACKBERRY CAKE. 

One cup butter, two cups sugar, three-quarters cup 
buttermilk, two cups blackberry preserves, four eggs, 
save white of one to put between layers, one good 
tablespoon soda, five cups flour, one tablespoon cin- 
namon, allspice and cloves, and a little nutmeg. 

BROWN STONE FRONT CAKE. 
Half cup chocolate shaved, half cup sweet milk, one 
cup sugar, yolk of one egg. Boil till thickens and 
cool. Three-fourths cup sugar, two-thirds cup butter, 
two eggs, one cup milk, two and one-half cups flour, 
two teaspoons baking powder. Add the chocolate. 
Bake in shallow, oblong tin. 



170 



CAKES 



BLACK CHOCOLATE CAKE. 

Two cups sugar, good one-half cup butter, one-half 
cup sweet milk, two cups flour, two teaspoons baking 
powder, two eggs, two teaspoons vanilla, one-half 
cake Baker's chocolate dissolved in one-half cup boil- 
ing water. Stir in the last thing while hot. 

BURNT SUGAR CAKE. 
Mrs. L. J. Menold, Princeton, HI. 

For the burnt sugar, put one cup sugar in granite 
pan ; let melt, stirring all the time ; let burn down until 
it smokes good, remove from fire, ana add one cup 
boiling water and set over fire again and let boil until 
it is a syrup. Put in pan. Will flavor several cakes. 
L'se Mrs. Bell's recipe for caramel cake, adding four 
tablespoons of the burnt sugar and bake in one loaf. 

CHOCOLATE SPOXGE CAKE. 
Mrs. Russell Graham. 

Yolk of one egg, saving white for icing, one-fourth 
Baker's chocolate, one-half cup cold water, mix all to- 
gether and cook in a double cooker until it thickens, 
one cup sugar, one tablespoon butter, one-half cup 
boiling water, one and one-half cup flour, one teaspoon 
of vanilla, then add first mixture, at last add one tea- 
spoon soda dissolved in boiling water. Bake in mod- 
erate oven. Use boiled icing. 

COFFEE CAKE. 
Mrs. Henry Staat, Roseville. 

One cup of butter, one cup of sugar, two eggs, one 
cup coffee, one cup of molasses, one teaspoon soda in 
the molasses, one teaspoon cloves, cinnamon, nutmeg, 
one cup chopped raisins, one-half cup figs, flour 
enough to thicken. 

COFFEE CAKE. 
Miss Carrie S. Wallace. 

One cup butter, one cup sugar, one cup molasses, 
one cup coffee (liquid), four cups flour, three eggs, 
one teaspoon soda^ two teaspoons cloves, two tea- 



CAKES 



171 



spoons cinnamon, one pound chopped raisins, two 
teaspoons mace or one of nutmeg. 

COFFEE OR SPICE CAKE. 
Mrs. C. M. Johnson. 
Miss Minnie Babcock. 

One cup melted butter, two cups brown sugar, one 
cup cold coffee, four cups flour, two eggs, two heaping 
teaspoons baking powder, one cup seeded raisins, cit- 
ron, dates, lemon peel, spices. Bake in slow oven. 

. ' CORNSTARCH CAKE. 

Mrs. O. Blackburn. 
Mrs. Lewis Duke. 

One and one-half cups white sugar, one-half cup 
butter, one-half cup milk, one-half cup cornstarch, 
whites of seven eggs, one and one-half cup flour, one 
heaping teaspoonful baking powder. Season to taste. 
Bake in layers or loaf. 

CRACKER CAKE WITHOUT FLOUR. 
Mrs. W. Q. Bell. 

Ten eggs, two cups of sugar, two teaspoons cinna- 
mon juice and a rind of a lemon, two bars chocolate, 
half pound dates cut fine, dredge with a little flour,, 
eleven soda crackers rolled fine. Bake in a moderate, 
oven. 

CREAM CAKE. 
Mrs. H. S. Brown. 

Break two eggs in a cup, finish filiing with cream, 
add one cup sugar, two cups of flour, two teaspoons 
baking powder, a pinch of salt. Flavoring to suit. 
Bake in lavers. 

J 

Filling: — One cup of cream (whipped), one cup of 
sugar. 

SOUR CREAM CAKE. 

M. B. Sexton. 

Two eggs, beat yolks with one cup of sugar, add one 
cup of thick sour cream, two cups flour, one-half tea- 



172 



CAKES 



spoon soda, one scant teaspoon baking powder, spices 
or chocolate, and last the beaten whites of the eggs. 

PLAIN CUP CAKE. 
Mrs. W. S. Holliday. 

One cup sugar, one cup sweet milk, one egg, one 
heaping tablespoon butter, two cups flour, two tea- 
spoons baking powder. Flavor to suit. 

DELICATE CAKE. 

Mrs. H. Ewing. 

One pound flour, one pound sugar, haif pound but- 
ter, whites sixteen eggs. 

Or. a good one-half pound butter, one pound flour, 
one pound sugar, one cup sweet milk, whites fourteen 
eggs, three teaspoons baking powder. Flavor with 
lemon and vanilla. 

DELICATE CAKE. 
Mrs. Wm, McKinley. 

One cup cornstarch, one cup butter, two cups white 
sugar, one cup sweet milk, the whites of seven eggs. 
Rub butter and sugar to a cream, mix one teaspoonful 
cream tartar with the flour and cornstarch, one-half 
teaspoonful soda with the sweet milk, add the milk 
and soda to the sugar and butter, next the flour, then 
the whites of eggs. Flavor to taste. 

DELICATE CAKE. 
Mrs. W. C. Tubbs. 

One and one-half cup white granulated sugar, one- 
half cup butter, one cup sweet milk, whites six eggs, 
two and one-half cups flour, two teaspoons baking 
powder. Bake in two layers, use either white or cho- 
colate frosting. 

DEVIL CAKE. 
Miss Maude Brunei". 
Mrs. Chas. H. Cable. Berwick. 

Two cups sugar (Tight brown or white), one-half 
cup butter, two eggs, one teaspoonful soda, one-half 
cup sour milk, two even cups flour, one-haif cake 



CAKES 173 



Baker's chocolate, one cup boiling water poured on 
chocolate, and let stand while making cake. Bake in 
layers or loaf and put together with white frosting. 

DUTCH CAKE. 
Mrs. H. Gambell. 

Three pounds flour, one pound sugar, half a pound 
butter, half a pound lard, half a pound raisins, one 
pound currants, quarter pound citron, three eggs, one 
teaspoon cinnamon, one grated nutmeg, one quart 
milk and two cups yeast; set a sponge with part of 
the flour with the other ingredients, and then add the 
remainder of the flour. 

FRUIT CAKE. 
Mrs. J. Shultz. 

One pound brown sugar, one pound flour, browned, 
three pounds seeded raisins, two pounds cleaned cur- 
rants, one pound figs, three-fourths pound butter, one 
cup molasses, two teaspoons mace, cinnamon and 
cloves, one teaspoon each of pepper, nutmeg and soda,, 
one dozen eggs, one-half cup currant jelly melted in 
one-half cup of hot water. This cake will keep for 
years. 

FRUIT CAKE. 
Mrs. S. J. Hogue. 

Stir to a cream one pound each of brown sugar and 
butter and ten eggs beaten separately, one cup milk, 
one pound flour, three teaspoons baking powder, two 
pounds seeded raisins, two of currants, one off citron, 
one-quarter pound of almonds. Flour all of the fruit 
before putting it in ; teaspoon mace and cinnamon. 

FRUIT CAKE. 
Mrs. Janie S. Pebbles. 
Mrs. James Duke. 

Four pounds seeded raisins chopped, two pounds 
currants, one pound each of citron and figs cut fine, 
one pound brown sugar, one pound flour, one pound 
butter, one dozen eggs, one tablespoon allspice, two 



174 



CAKES 



tablespoons cloves, two tablespoons cinnamon, one 
nutmeg, one cup molasses, one teaspoon of soda dis- 
solved in a gill of hot water." cream butter and sugar. 
Mix flour and spices, then beat all together, adding 
fruit last well floured. This will make two loaves. 
Bake in moderate oven three hours, frosting when 
cold. 

FRUIT CAKE. 
Miss Emma Ivey. 

Recipe used in my mothers family over one hun- 
dred years. One dozen eggs, one pound butter, one 
pound sugar, two pounds flour, one pint sorghum, one- 
half cup sweet milk, one wine-glass fruit juice, two 
heaping teaspoons soda, one pint stewed dried peaches, 
one teacup hickory nut meats, one pound each of rai- 
sins and currants, one-half pound of citron, one table- 
spoon each of cinnamon and cloves. This makes two 
large loaves. Bake two hours in slow oven. 

FRUIT CAKE. 
Mrs. Russell Graham. 

One cup butter, one cup brown sugar, one cup mo- 
lasses, three cups flour, four eggs, one and one-half 
teaspoons cream tartar, one teaspoon soda dissolved in 
hot water, two and one-half pounds raisins, one-half 
pound citron, one nutmeg and other spices as suits the 
taste. 

EASILY MADE FRUIT CAKE. 
Mrs. J. E. Alexander. 

Two cups sugar, three-fourths cup butter, three 
cups flour, one cup sour milk, one teaspoon soda, five 
eggs, yolks beaten with butter and sugar, whites added 
last with flour, one pint seeded raisins, one pint 
cleaned currants, one-fourth pound citron, roll fruit 
in a little flour, small tablespoon cinnamon, allspice, 
cloves and nutmeg. Bake two hours in slow oven, 
cover top with paper while baking. 



CAKES 



175 



WHITE FRUIT CAKE. 
Mrs. E. A. Rankin. 

Two cups white sugar, one and one -half cups butter, 
three cups flour and one cup with fruit, one cup sweet 
milk, whites of seven eggs beaten to a stiff froth, three 
teaspoons of baking powder, sifted with flour, two 
teaspoons each of cinnamon and cloves, two pounds 
each of raisins, currants and dates, one pound each of 
citron, figs and sliced almonds. Bake from three to 
four hours in a moderate oven. 

SCRIPTURE CAKE. 

One cup of (Judges 5:25) butter, three and one- 
half cups (Kings 4:22) flour, two cup's of (Jer. 6: 
20) sugar, two cups (I Sam. 30:12) raisins, two cups 
(I Sam. 30:12) figs, one cup (Gen. 24:17) water, one 
cup (Gen. 43:11) almonds, six of (Isa. 10:14) eggs, 
one tablespoon (Ex. 16:31) honey, pinch of (Lev. 2: 
13) salt, to taste (I Kings 10:10) spices, two tea- 
spoons (I Cor. 5:6)) leaven, or baking powder. Fol- 
low Solomon's advice for making good boys, (Prov. 
23:14). 

GINGER CAKE. 

One cup molasses, one teaspoon ginger, one-half 
cup water, one teaspoon soda, one-half cup butter, one 
egg, two and one-half cups flour, one cup raisins, salt 
flavor. Beat soda in molasses, then butter, the beaten 
egg, one cup flour, water, then second cup flour. 

GINGER BREAD. 
Miss Alta Claycomb. 

One cup molasses, one cup sugar, one-half cup but- 
ter, one cup milk, three eggs, two teaspoons soda, two 
teaspoons ginger, two teaspoons spices, four cups of 
flour. 

GINGER BREAD. 
Miss Alice Duer, Chicago. 

One cup sugar, one cup New Orleans molasses, 
one cup sour cream, one cup butter, four cups flour. 



176 



CAKES 



three eggs well beaten, one tablespoon ginger, one 
tablespoon soda, one lemon, grated rind and juice. 

GINGER BREAD. 
Mrs. Clara Burden. 

One cup molasses, one-half cup sugar, one teaspoon 
of cinnamon and cloves and two teaspoons of soda 
dissolyed in a cup of boiling water. Stir well and then 
put in one-half cup of melted butter, two and one-half 
cups of flour and lastly beat up an egg and stir in. 

GINGER BREAD. 
Mrs. Oscar Williams. 

One cup sugar, one cup molasses, one cup sour 
milk, one cup sour cream, three cups flour, two tea- 
spoons ginger, one teaspoon cinnamon, one heaping 
teaspoon soda dissolved in boiling water, add after the 
other ingredients have been thoroughly mixed. 

GINGER BREAD. 
Mrs. L. J. Menold, Princeton, 111. 

One cup N. O. molasses, one-half cup sugar, one- 
half cup butter or lard, small tablespoon soda in one 
cup boiling water, two and one-half cups flour, spice ; 
sprinkle sugar over top before putting in the oven. 
This took first premium at our fair. 

GOSSAMER GINGER BREAD. 
Mrs. H. B. Smith. 

One cup butter, two cups sugar (well beaten), one 
cup milk, one tablespoon ginger, three and two-thirds 
cups flour. Drop from one tablespoon on tin and spread 
with knife as thin as possible. Bake in well but not 
overheated oven. Use pans upside down, cut and re- 
move before it cools. Cut about four inches long by 
one and one-half wide. 

PLAIN GINGER BREAD. 
M. B. Sexton. 

Put one teaspoon soda and pinch salt in a cup, add 
five tablespoons hot water, four of melted shortening. 



CAKES 



177 



and fill the cup with molasses. Pour in a dish with 
one and one-fourth cups of flour and one heaping tea- 
spoon of ginger, add enough flour to make a stiff 
batter and spread in pan about one inch thick. Eat 
while warm. 

SOFT GINGER BREAD. 
Mrs. J. M. Holt. 

Half cup of sugar, one cup of molasses, half cup of 
butter, one teaspoon each of ginger, cinnamon and 
cloves, two teaspoons soda dissolved in one cup of 
boiling water, two and one-half cups of flour ; add two 
well beaten eggs the last thing before baking. 

GOLD CAKE. 
Mrs. E. A. Griffee, Enid, Okla. 

The yolks of eight eggs and one whole egg, one- 
half cup butter, one and one-half cups sugar, three- 
fourths cup milk, two cups flour, one teaspoon cream 
of tartar and soda or two of bakinp- powder.. 

GOLD CAKE. . 

Cream one cup sugar with one-half of butter, add 
two eggs well beaten and the yolks of four more, one- 
half cup milk, two and one-half flour, two teaspoons 
baking powder. Lemon. 

HICKORYNUT LOAF CAKE. 

One and one-half cups sugar, one-half cup butter, 
two-thirds cup sweet milk, two cups flour, two tea- 
spoons baking powder, one cup chopped meats. Last- 
ly stir in the beaten whites of four eggs. Flavor. 

JELLY ROLL. 

Use any good recipe for sponge cake or this : One- 
half cup butter, one and one-half sugar, three well 
beaten eggs. Beat together five minutes, add one-half 
cup water, two of flour sifted with one teaspoon cream 
of tartar and one-half soda, beat another five minutes. 
Pour in dripping pan, having batter one-halt incft 
thick. Bake rather quickly. Wring cloth out of hot 



178 



CAKES 



water, turn on the cake, spread with jelly and roll. It 
may be again rolled in pulverized sugar. Roll in 
dry towel, use next day after baking. 

LADY BALTIMORE CAKE. 
Miss Bertha Von Kolnitz, Charleston, S. C. 

One-half cup butter, one cup sugar, four eggs, two 
cups flour, one heaping teaspoon baking poyder, fifteen 
drops almond essence^ one gill milk. 

MARBLE CAKE. 
Mrs. Sarah Pebbles. 

Light Part — One and one-half cups white sugar, 
one-half cup butter, one-half cup sweet milk, the 
whites of five eggs, scant two and one-half cups flour, 
one teaspoon baking powder. 

Dark Part — One cup brown sugar, one-half cup 
butter, one-half cup sour milk, one-half teaspoon soda., 
yolks of five eggs, half nutmeg, teaspoon cloves and 
cinnamon. 

CHOCOLATE MARBLE CAKE. 
Elma Powers. 

Put one ounce chocolate and one tablespoon butter 
in a cup and set this in a pan of boiling water. Beat to 
a cream one-half cup butter and one cup sugar. Add 
the whites of six eggs beaten stiff. Gradually beat in 
one-half cup milk, one teaspoon vanilla, one and one- 
half cups flour, one teaspoon baking powder. Put 
about one-third of the mixture in another bowl, add 
the melted chocolate and butter, drop the white and 
brown mixture in spoonfuls into a well buttered pan. 
It may be iced with chocolate or white icing. 

NUGGET CAKE. 
Mrs. Geo. Rayburn, Chicago. 

Two cups light brown sugar, one-half butter, one 
sour cream, two flour, one-eighth cake chocolate 
(melted), two eggs, one teaspoon soda and one baking 
powder, ten cent's worth of walnuts and five of dates. 



CAKES 



179 



NUT CAKE. 
Mrs. J. G. Parshall. 

One cup sugar, one-half cup butter, three eggs, one- 
half cup sweet milk, one teaspoon cream tartar, one 
and one-half teaspoon soda, one and one-half cups 
flour, one cup chopped nuts. 

NUT CAKE. 
Mrs. J. D. Lynch. 

One-half cup butter, one and one-half cups sugar, 
three eggs, two and one-half cups flour, one and one- 
half teaspoons baking powder, one-half cup sweet 
milk, one cup any meats of nuts preferred. Rub the 
butter and sugar to a light cream, add eggs, beaten a 
little, then flour sifted with the powder. Mix with the 
miik and nuts into a rather firm batter and bake in a 
paper lined tin thirty-five minutes in a moderate oven. 

ORANGE CAKE. 
Maude Bruner. 

One cup sugar, one-half cup butter, juice and 
grated rind of one orange, one tablespoon water, two 
teaspoons baking powder, two large cups flour, yolks 
of six eggs. Eggs should be beaten in one at a time. 

ORANGE CAKE. 
Mrs. E. F. Reid. 
Mrs. S. Hogue. 

Three cups sugar, three-quarters cup butter, five 
eggs, four cups flour, one cup sweet milk, juice and a. 
little grated rind of one orange. Break the yolks of 
eggs in a bowl, add the sugar, butter and orange juice. 
Beat with the hand until light and creamy. Add milk, 
the whites of eggs which have been beaten to a stiffj 
froth, and the flour into which has been sifted one tea- 
spoon soda and two teaspoons cream tartar. Bake in 
four deep jelly-cake pans. 

PLAIN CAKE. 
Mrs. Otillie Roeder Neece. 
Three eggs, one cup sugar, one and three- fourths 



180 



CAKES 



cups flour, one-half cup butter, three- fourths cup milk, 
two teaspoons baking powder. 

PORK CAKE. 
Mrs. Mary Patterson. 

One pound salt pork chopped fine, one pound rais- 
ins, one pound currants, one pint brown sugar, half 
pound citron, one pint boiling water, half pint mo- 
lasses, one heaping quart flour, one teaspoon mace, 
two teaspoons each of cloves, cinnamon and nutmeg, 
rind of one lemon grated, one tablespoon soda dis- 
solved in hot water. Pour the boiling water on pork, 
stir until melted, then pass through the colander, add 
sugar, molasses, spices and half the flour, then fruit 
mixed with flour, then add soda and rest of flour. 
Bake in well buttered cake pan in a hot and steady 
oven. 

POTATO CAKE. 
Mrs. Chas. Hoy. 

Two-thirds cup butter, two cups sugar, one cup 
English walnuts, four eggs, one cup mashed potatoes, 
two cups flour, two teaspoons baking powder, one tea- 
spoon cinnamon, nutmeg and allspice. 

POUND CAKE. 
Mrs. Janie Pebbles. 

Ten whole, eggs, one pound flour, one pound pul- 
verized sugar, three-quarters pound butter, a little 
grated nutmeg. Cream the butter and sugar and nut- 
meg. Separate the eggs, beat the yellows light, add 
to butter and sugar, then part of the flour, then part ot 
the beaten whites, then the rest of the flour and the 
whites. Bake two hours in a moderate oven. 

POUND CAKE. 

Four eggs, beaten separately, one cup of sugar, 
three-fourths of butter, one tablespoon sweet milk, one 
teaspoon baking powder, one and three-fourths cups 
of flour. 



CAKES 



181 



WHITE POUND CAKE. 
Mrs. Horatio Abbey, Kirkwood. 

Whites of sixteen eggs, beaten very stiff, one pound 
Swansdown flour, one pound granulated sugar, three- 
fourths pound butter (scant), one teaspoon Royal 
baking powder. Mix butter and sugar to cream, add 
flour and baking powder, eggs gradually and beat 
well. Flavor to suit. 

PRINCESS ALEXANDRIA CAKE. 
Mrs. L. Marks. 

One cup sugar, whites of four eggs whipped stiff, 
one-third cup sweet milk, one-third cup butter, two 
teaspoons baking powder in one and one-half cups of 
flour. Bake in an oven just hot enough to hiss lightly 
when touched with water. Flavor to taste. 

RAILROAD CAKE. 
Mrs. J. B. Brown. 

Two tablespoons butter, two cups sugar, one cup 
sweet milk, four eggs, three cups flour, two teaspoons 
baking powder. . 

RAISIN CAKE. 
Miss Christine Fasbender. 

Three-fourths cup butter worked to a cream, two 
cups sugar, four eggs, one at a time, one cup milk, 
three cups flour and three teaspoons baking powder, 
raisins and flavoring. 

SCOTCH CAKE. 
Miss Sarah D. Gibson. 

Two cups sugar creamed with one scant of 
butter, add one-half cup of sweet milk, four 
whole eggs, or yolks of eight, three cups of 
flour, grated rind and juice of one lemon, three cups 
raisins stirred with one-half of flour, one level tea- 
spoon soda in a little cold water, two of baking pow- 
der in one-half flour. 



182 



CAKES 



SNICKERDOODLES. 

Take one cup granulated sugar and one-half cup 
butter and lard ; add one egg, salt, one cup milk, and 
two and one-half cups flour, with two teaspoons bak- 
ing powder. Lastly one-half cup currants, dredged 
with a little flour. Put in square pan. Before baking, 
sprinkle with cinnamon and sugar. Bake twenty min- 
utes. This will cut into twenty-four square pieces. 

SPANISH BUN. 
Mrs. Frank B. Firmin. 
Mrs. E. A. Root. 

Two cups brown sugar, four eggs, save the whites 
of three, four tablespoons of butter, one cup sweet 
milk, two and one-half cups flour, one dessert spoon 
cinnamon, one-half dessert spoon nutmeg, three tea- 
spoons baking powder. 

Icing : — Beat the whites of three eggs together, add 
two cups brown sugar, spread over cake when done 
and brown in oven. Raisins, cloves and allspice may 
also be added. . 

SPICE CAKE. 
Mrs. L. A. Post, Joy, 111. 

One cup sugar, one-third cup butter, one-third cup 
lard, one teaspoon cinnamon, just a pinch of cloves and 
allspice. Mix well, not cream. Then add two eggs ; 
one-half cup syrup or sorghum, one-half cup sour 
milk, level teaspoon soda, one cup raisins and citron, 
well sprinkled with flour, about as much flour as in 
any loaf cake. Bake slowly about an hour. 

SPICE CAKE. 
Mrs. Geo. Rayburn, Chicago. 

One cup sugar, one egg, one heaping tablespoon but- 
ter, one cup sour milk, one level teaspoon soda, one 
and one-half cup flour, one and one-half teaspoon cin- 
namon, one-half teaspoon cloves, one cup raisins if de- 
sired. 



CAKES 



183 



SPONGE CAKE. 
Mrs. Emma Gregg Craig. 

Five eggs, two cups sugar, one-half cup warm water 
two cups flour. Lemon flavoring. 

SPONGE CAKE. 
Mrs. L. M. Dougherty. 

One cup sugar, one and one-half cups flour, three 
tablespoons cold water, three eggs, two scant tea- 
spoons baking powder, one teaspoon lemon extract. 
Beat the yolks of eggs, sugar, flour and water together 
add whites well beaten. Bake twenty minutes. Juice 
of a lemon may be added if desired. 

CREAM SPONGE. 

Two eggs broken in a cup and fill with sweet cream, 
one cup fine sugar, one heaping cup of flour, two tea- 
spoons baking powder. Flavor to suit. 

DELICATE SPONGE CAKE. 
Mrs. John Stokes. 

Sift two cups flour, two cups sugar, and two tea- 
spoons baking powder together three times, stir in one 
cup boiling water, then the well beaten whites of eight 
eggs. Flavor with vanilla, bake in layers or a loaf, 
using any kind of frosting. 

SPONGE CAKE THAT NEVER FAILS. 
Mrs. Nellie Craft, Oakland, Cal. 

Three eggs well beaten, one and one-half cups of 
sugar, stir in one cup flour with a heaping teaspoon of 
baking powder ; add three quarters cup boiling water, 
sift in another cup flour, add a little salt and lemon 
flavoring. Bake in three tins. Use any filling. 
Whipped cream with sliced bananas is nice. 

VELVET SPONGE CAKE. 
Mrs. Irene E. Smith, Roseville. V 

Two cups sugar, two and one-half cups flour, six 
eggs, leaving out whites of three, one cup boiling 
water, one tablespoon baking powder. Beat yolks a 



184 



CAKES 



little, add sugar and beat fifteen minutes. Add the 
three beaten whites and cup of boiling water just be- 
fore the flour. One tablespoon lemon flavoring. Bake 
in three tins. 

SUNSHINE CAKE. 

Mrs. J. H. Wolf. 
Mrs. John Stokes. 

Six eggs, one cup granulated sugar, three-fourths 
of a cup of flour. One-third of a teaspoon of cream of 
tartar, pinch of salt added to the whites of eggs before 
whipping. Sift flour five times\ before measuring. 
Separate the eggs, putting the whites in mixing bowl 
and yolks in smaller bowl. Beat yolks to a very stiff 
froth. Whip whites about half, add cream tartar and 
whip until very stiff. Add sugar to whites and beat 
in ; then yolks and beat in ; then flour and add lightly 
through. Flavor with vanilla. Bake forty minutes or 
remove from the oven as soon as it begins to settle. 

SUNSHINE CAKE. 
Mrs. Anna Owens Hinkley. Chicago. 
Whites of seven eggs, yolks of five, one cup sugar, 
four-fifths cup flour, one-third teaspoon cream of tar- 
tar. Flavor to taste. -Mix as in angfel food. 

DATE TART. 
Mrs. W. C. Abbott. 
Seven eggs beaten separately, one and one-fourth 
cups sugar, one cup dates chopped fine and dredged iri 
three-fourths cup cracker meal, one teaspoon baking 
powder, juice of one lemon, one teaspoon each of 
cloves and cinnamon. Bake, three-fourths of an hour 
in a slow oven in a deep pan like fruit cake. 

. NUT TART. 
Mrs. W. C. Abbott. 
Eleven eggs beaten separately, one and one-half cups 
of sugar, sifted three times, one and one-half cups of 
cracker meal sifted three times, one pound of English 
walnuts chopped fine. Flavor with vanilla. Bake one 
hour in a moderate oven. Ice and put walnuts on top, 



CAKES 



185 



TILDEN CAKE. 
Mrs. W. T. Leader. 

One cup butter, two cups sugar, one pulverized and 
one of granulated, one cup sweet milk, three cups of 
flour, one-half cup corn starch, four eggs, beaten sep- 
arately, two teaspoons baking powder, sifted with the 
flour and corn starch, two teaspoons lemon extract. 
Add the whites of the eggs last with the flour. May 
be baked in layers or loaf. 

VANITY CAKE. 
Mrs. Frank Gates. 

One and one-half cups sugar, one-half cup butter, 
one-half cup sweet milk, two cups flour, one teaspoon 
baking powder, whites of six eggs, well beaten and 
put in last thing. Beat butter first, add sugar next. 
Flavor to taste. 

WHITE CAKE. 
Mrs. J. W. Fleming. 

Two cups sugar, one cup butter, one-half cup milk 
or water, three cups flour, two teaspoons baking pow- 
der, whites of three eggs. Flavor to taste. 

WHITE CAKE. 
Mrs. Hugh Marshall. 

Two cups sugar, one cup butter, one cup sweet milk, 
three cups flour, three small teaspoons baking powder 
whites of eight eggs. 

WHITE MOUNTAIN CAKE. 
Mrs. Henry Ewing. 

Two cups butter, three cups sugar, five cups flour, 
one cup milk, four teaspoons baking powder, eight 
eggs. Use coffee cups. Flavor to taste. 

WFIITE WEDDING CAKE. 

To a good white cake recipe add one pound of air 
monds blanched and chopped, one fresh cocoanut and 
one pound of chopped citron, one-half pound each of 
candied cherries and candied pineapples. 



186 



CAKES 



Chopped prunes may be used instead of currants in 
cake. 

LAYER CAKES. 

APPLE SAUCE CAKE. 
Mrs. Jno. W. Hays. 

One cup sugar, one-half cup butter, one and one- 
half cup apple sauce, one teaspoon soda, two cups of 
flour, one cup raisins, one teaspoon baking powder in 
flour, spices to taste and a pinch of salt. Bake in two 
layers, use boiled icing for filling. 

ALMOND CREAM CAKE. 

Bake angel cake in layers and use this filling : 
Half pint sweet cream, yolks of three eggs, one 
tablespoon pulverized sugar, one teaspoon corn starch 
dissolved in milk. Boil cream, add corn starch, sugar 
and eggs beaten together and one and a half pounds 
of almonds — blanched and chopped. 

CARAMEL CAKE. 
Mrs. Georgie Bell, Lincoln, Neb. 

Put a half cup of sugar in a pan and melt it ovei i 
hot fire till it is a liquid and of a nice dark color, then 
put a half cup of boiling water to it and it is ready for 
use. For the cake : take one and one-half cups sugar, 
one-half cup butter, one cup warm water, two cups 
flour, yolks two eggs, two teaspoons baking powder, 
three tablespoons burnt sugar and beat well, add the 
whites of the eggs beaten dry and another one-half 
cup flour. Bake in two layers, For the filling, take 
two cups of sugar, butter the size of an egg and one- 
half cup milk ; boil the mixture, adding three table- 
spoons of the burnt sugar until it is the consistency of 
fudge, beat till nearly cold, add a teaspoon of vanilla 
and spread on the cake. 

CHOCOLATE CAKE. 
One cup C sugar, one-half cup butter, one-half cup 



CAKES 



187 



sweet milk, yolks of three eggs, two cups flour, sifted 
five times, one teaspoon of soda sifted in the flour. Add 
prepared separately : 

One cup grated chocolate, one-half cup C Sugar, 
one-half cup sweet milk ; set on the stove until dis- 
solved. Do not boil. Flavor with vanilla. Mix and 
bake in two layers. Put together with boiled frosting. 

CHOCOLATE CAKE. 
Mrs. Josie Keane. 

Mrs. Edna Pollock, Ft. Morgan, Neb. 

Two cups sugar, one-half cup butter, one-half cake 
of chocolate (melted), four eggs, one cup sweet milk, 
two teaspoons baking powder, two cups flour. Mix 
butter and sugar to a cream, add chocolate, milk and 
yolks of eggs. Sift baking powder with flour, and add 
alternately with whites of eggs. Bake in two layers. 

CHOCOLATE CAKE WITH MARSHMALLOW 

ICING. 

Mrs. Mabel Ahlenius, Galesburg. 

Cream half cup butter, add one-quarter cup cocoa, 
yolks of three eggs well beaten, one cuo sugar, a tea- 
spoon cinnamon and a half cup cold water, lastly the 
beaten whites of three eggs and one and one-quarter 
cups flour and two teaspoons baking powder. Bake 
in layers, using boiled icing containing one dozen dis- 
solved marshmallows. 

FRENCH CREAM CAKE. 
Mrs. Dora Dougherty. 

Whites of five eggs, two cups sugar, one cup butter, 
one cup sweet milk, three and a half cups flour, two 
teaspoons of baking powder. 

Filling: — One tablespoon cornstarch, dissolved in 
milk, yolks o'f two eggs, one-half cup sugar, a small 
piece of butter. Have one pint of sweet milk boiling, 
stir in the ingredients and boil until the thickness of 
cream ; when cool, spread between layers. Flavor 
with pineapple. 



188 



CAKES 



SPICED FIG CAKE. 
Miss Linnie Brewer. 

One cup butter, one cup milk, two cups sugar, four 
cups flour, two teaspoons baking powder, five yolks 
and two whites of eggs, or seven yolks, using three 
whites for frosting. Flavor with fresh lemon.. Mix in 
usual way. Bake in three pans, adding to one, two tea- 
spoons of cinnamon, one-half teaspoon cloves, nutmeg 
and vanilla. Use this last for the middle layer. Put 
together with boiled icing, using two-thirds cups of 
sugar to each egg. Have one pound of chopped figs 
simmered in a little water till tender, and dried off by 
spreading on a plate. Put between the layers with the. 
icing. This makes a large loaf. 

HICKORY NUT CAKE. 
Mrs. Lillie Chesher. 

Four eggs, two cups sugar, one-half cup butter, two 
and one-half cups flour, two teaspoons baking pow- 
der. Bake in layers and between the layers spread the 
following cream : 

Two eggs, one cup sugar, two heaping tablespoon- 
ful cornstarch, one coffee cupful chopped hickory nut 
meats. Beat the eggs, sugar, cornstarch and nuts to- 
gether and stir into one pint of boiling- milk ; let it 
cook as thick as custard. When cool, spread between 
the layers. 

LADY BALTIMORE CAKE. 
Bessie Myrl White. 

Cream one cup butter with two of powdered sugar. 
When smooth work in one cup milk. Add gradually 
the well beaten whites of six eggs, then fold in lightly 
three large cups flour sifted twice with two level tea- 
spoons baking powder. Add one teasooon rose water. 
Bake in layer pans in moderate oven. 

Filling — Boil three cups granulated sugar with a 
gill of water till it threads, pour gradually over the 
well beaten whites of three eggs, beat till stiff, adding 
one cup seeded and chopped raisins, one of chopped 



CAKES 



189 



English walnuts or pecans, six figs, -cut fine. Mix 
well and spread between layers. 

LEMON CAKE. 
Miss Sarah Peacock. 

Two cups sugar, three-quarters cup butter, three 
cups flour, one cup milk, whites of five eggs, two tea- 
spoons baking powder. Bake in jelly tins and use the 
following filling 1 : 

One egg, one cup sugar, juice and rind of one 
lemon, one teaspoon of butter. Boil until thick as 
jelly. 

LEMON CAKE. 
Mrs. L. Marks. 

One cup butter, two cups sugar, three of flour, one of 
sweet milk, four eggs whipped separately, two tea- 
spoons baking powder. 

Filling: — Dissolve two tablespoons corn starch or 
flour in a little water, add juice and rinds of two lem- 
ons, yolks of three eggs, one cup sugar, hal'f cup but- 
ter and one cup boiling water. Cook in double boiler. 
When removed from stove, add whites beaten stiff. 

MARSHMALLOW CAKE. 
Mrs. N. B. Miller. 

Two cups sugar, one-half of butter, one-half of 
corn starch dissolved in one of sweet milk, two of flour 
sifted with two teaspoons of baking powder, whites of 
five eggs. Bake in three layers. 

ORANGE CAKE. 
Mrs. J. R. Miles, Omaha, Neb. 

One and one-half cups sugar, one-half cup butter, 
three eggs, one-half cup milk, two and one-half cups 
flour, two teaspoons baking powder, one teaspoon 
orange extract. Bake in three layers. 

Filling: — One cup sugar,, one egg, grated rind and 
juice of one orange, one tablespoon water, one tea- 
spoon flour. Boil till thick. Cool and spread between 
layers. 



190 



CAKES 



PANSY CAKE. 

This is a pretty cake of four colors — brown, white, 
red and yellow. It requires two mixings. Use a white 
cake recipe for one layer, color the second with pink 
fruit coloring. Make a gold cake, coloring one layer 
with chocolate and vanila. Bake in jelly pans and put 
together with white frosting. 

PINEAPPLE CAKE. 

Use a white cake receipt, bake in layers. Chop fine 
one can of pineapple or equal amount of fresh, drain 
well, mix with enough whipped and sweetened cream 
to spread between layers and on top. 

POLONAISE CAKE. 
Mrs. Eliza Smith. 
Make a white cake, bake in four layers. 
Filling No. 1. — Make an ordinary custard, divide 
into three parts ; into the first part put one-half cup of 
currants chopped fine ; flavor with lemon. 

No. 2. — Stir one-half cup or more raisins chopped 
very fine, three tablespoonfuls grated chocolate ; flavor 
with vanilla. 

No. 3. — Filling with chopped almonds, flavor with 
vanilla and lemon. Sugar to taste. 

PRINCE ALBERT CAKE. 
Miss Josie Holt. 

One and one-half cups sugar, two eggs, one-half cup 
butter, three-quarters cup milk, two heaping cups of 
flour, one and a half teaspoon baking powder. Bake 
half in shallow tins, to the remainder add one table- 
spoon of molasses, one cup or" raisins mixed with a 
spoonful of flour, one-half spoonful of cinnamon, 
cloves and nutmeg. Put together with icing flavored 
to taste. 

PRINCE OF WALES CAKE. 
Mrs. L. Marks. 

One cup of brown sugar, a little soda, two large 
spoons baking powder, two cups flour, half pound 



CAKES 



191 



raisins, half cup sour milk, a little citron, half cup 
butter, spice to taste, yolks of three eggs. Bake in 
layers and put together with frosting. 

STRAWBERRY JAM CAKE. 
Mrs. L. S. Linn. 

One-quarter cup butter, one cup sugar, three eggs, 
three tablespoons sour milk, one and one-third cups 
flour, one teaspoon cinnamon, one teaspoon soda, one 
cup jam. Bake in layers, putting together with boiled 
icing. 

WHITE LAYER CAKE. 
Mrs. Hugh Marshall. 

Two cups sugar, three-fourths cup butter, whites of 
eight eggs, three cups flour, three-fourths cup milk, 
three teaspoons baking powder. Use any flavoring and 
filling desired. 

WHITE LAYER CAKE. 
Miss Leila Burrell. 

Two cups sugar, three-quarters cup butter, one cup 
sweet milk, three cups flour, whites of five eggs, two 
teaspoonsful baking powder. 

WHITE LAYER CAKE. 
Mrs. Ed Bower. 
Whites of seven eggs, two-thirds cup of butter, two 
cups granulated sugar. Beat to a cream. One cup 
sweet milk, three cups flour, two teaspoons baking- 
powder. Flavor to taste. 



ICINGS AND FILLINGS FOR CAKES. 

There are four different foundations for fillings for 
layer cakes- which can be developed into endless vari- 
eties ; a cream or custard, fruit or jelly, boiled icing 
and whipped cream. For the first put a lump of butter 
the size of a walnut into a pan, then when melted a 
cup of milk ; add a half cup each of sugar and flour 
mixed together and two eggs. This is the foundation 



192 



CAKES 



and may be flavored with chocolate, cocoanut, orange 
or some extract. The boiled icing may also be mixed 
with various flavors, fruits or nuts resulting in a cocoa- 
nut, orange or other cake according to the mixture. 
The whipped cream and jelly foundations are nicest 
for sponge cakes. 

BOILED ICING. 
Three cups granulated sugar, one and one-half cup 
water. Boil until it hairs. Whites of three eggs beaten 
very stiff. Pour the syrup over the beaten eggs, leav- 
ing about a cup'ful in the pan, put on the stove and 
cook until almost thick as candy. Add and beat until 
cool. Flavor. Or, one large cup of sugar, with enough 
hot water to moisten, about four tablesnoons. Boil to a 
soft ball when dropped in water. Pour over beaten 
white of one egg. Beat till cool and stiff. 

YELLOW ICING. 
One-half cup of sugar to the yolk of one egg. Beat 
thoroughly. 

ALMOND FILLING FOR CAKE. 
Mrs. Del Frantz. 
One pint sweet milk, three tablespoons cornstarch 
or flour, one teacup sugar, yolk of one egg, Mix 
sugar and flour and put in milk. Add egg. Cook in 
double boiler. When cold add teaspoon vanilla and 
cup of chopped almonds. 

CARAMEL FILLING. 
Mrs. W. H. Sexton. 
One and one-half cups brown sugar, one-half cup 
milk, one of molasses, one teaspoon butter, one table- 
spoon flour, two tablespoons cold water. Boil five, 
minutes and add one-half cup chocolate ; vanilla. 

CARAMEL CAKE FROSTING. 
Mrs. G. B. Bell, Lincoln, Neb. 
Boil a scant cup of light brown sugar until it will 
hair. Stir into the white of one egg, beaten only a 
little with a liberal pinch of cream-tarter. Beat all 
until white and cold. 



CAKES 



193 



CARAMEL FROSTING. 

One and one-half cups brown sugar, one cup sweet 
cream boiled together until very thick and gradually 
beat into the well whipped white of one egg. Flavor 
with vanilla. 

CHOCOLATE CARAMEL FROSTING. 
Mrs. F. S. Dickens. 

One cup brown sugar, one-quarter pound chocolate 
(grated), two tablespoons butter, one-half cup sweet 
milk, two teaspoons vanilla. Cook till thick, when 
cool spread. 

CHOCOLATE FILLING AND ICING. 

Coffee cup milk in double boiler. When hot scrape 
one cup chocolate, add, stir until smooth, one and one- 
half cups granulated sugar. Lastly add the five yolks 
of eggs well beaten and stirred in. When cold add 
one teaspoon vanilla. Spread between and on top of 
cake. 

CREAM FILLING. 
Mrs. W. T. Leader. 

Beat one egg with a tablespoon sugar, half a tea- 
spoon lemon extract ; then add slowly half a cup boil- 
ing milk, in which a heaping teaspoon of flour has 
been cooked. Set it in boiling water for a few minutes, 
stirring constantly. Use when cool. 

FIG FILLING. 
Mrs. R. A. Wilson. 

Three-quarters poun'd figs, one-half pound raisins, 
(seeded), fifteen almonds (blanched). Cover cut figs 
with three tablespoons of water and heat through. 
Chop all fine. Add this to a plain boiled icing. 

LEMON FILLING. 
Mrs. Eliza Smith. 

One small cup water, one cup granulated sugar, 
yolks of three eggs, -juice and grated rind of one lem- 
on, two heaping tablespoons flour. Place these ingred- 



194 



CAKES 



ients on the stove in a double boiler, the egg being 
first well beaten. Boil till thick, letting it cook one- 
half hour. When cool spread on cake. 

MAPLE SUGAR FROSTING. 

Boil two cups maple sugar, with half a cup boiling 
water to a soft ball, pour in the stiffly beaten whites 
of two eggs, beating constantly, and cook for two or 
three minutes, beating carefully. Remove and beat 
occasionally until cold and thick enough to spread. 
Or stir a cup of thin cream with two cups of shaved 
maple sugar over the fire until the soft-ball stage is 
reached. Do not stir, set in cold water and beat until 
thick. 

MARSHMALLOW FILLING. 
Mrs. Jos. Stevenson, Tarkio, Mo. 

One and one-half cups sugar, one-half cup of water. 
Cook until it hairs. Stir in one and one-half cups 
marshmallows until well dissolved. Pour on the 
whites of two well beaten eggs. Beat until cool. 
Spread on angel-food cake baked in layer or loaf. 

MILK FROSTING. 

Melt in a saucepan one level teaspoon of butter ; add 
one and one-half cups sugar and one-half cup milk ; 
stir until the sugar is melted, then boil without stirring 
for twelve minutes. Take from the fire and beat un- 
til it is of the right thickness; add the flavoring and 
spread at once. 

NUT DRESSING. 
Mrs. Wilbur Walker. 

One cup sour cream and milk, one cup granulated 
sugar, one heaping cup chopped hickory nuts. Boil 
all together until jell-like, remove and whip until cold. 

PRUNE CAKE FILLING. 
Mrs. Clara Bailey. 
One cup stewed prunes, chopped and mixed with a 



CAKES 



195 



little juice. White of an egg, beaten stiff. One cup 
powdered sugar, beaten into egg. One-harf cup 
blanched almonds, chopped fine. One-half cup Eng- 
lish walnuts chopped fine. Beat all into egg and sugar, 
tor two layers. 

WHIPPED CREAM FILLING. 

One and one-half pints of cream whipped stiff until 
it will cut, drain, three tablespoons pulverized sugar, 
one teaspoon vanilla, one-half teaspoon lemon extract. 
Spread thickly between layers and on top. Nice for 
sponge cake baked in layers. 

Or, put an even tablespoon gelatine in a tablespoon 
of water, let stand two hours, whip a pint of cream un- 
til stiff, sweeten, pour in the gelatine, and whip all to- 
gether and flavor. 



SMALL CAKES AND COOKIES. 

ALMOND DELIGHT. 
Mrs. W. S. Holliday. 
Chop very fine one-half pound of blanched almonds. 
Beat the whites of four eggs very stiff, add four table- 
spoons of powdered sugar and then the almonds. Stir 
lightly, pour into a buttered cake tin, bake in a mod- 
erate oven until a golden brown. Whip half a pint of 
cream, sweeten with two teaspoons of sugar, add a 
teaspoon of flavoring. Split the meringue and fill with 
this cream. 

BANBURY CAKES. 
Mary Hardin. 

Filling : — Two pounds currants, one pound citron, 
chopped fine, three cups sugar and one cup butter 
creamed, two dessert spoons of ground cinnamon, two 
nutmegs, one-half a glass of fruit juice. 

Pastry :— Make a paste as for pie, roll out and 
spread with butter twice, roll thin and cut in squares, 
put a spoonful of filling in each square, fold over and 
moisten with white of egg and sprinkle with sugar. 
Bake. 



196 



CAKES 



BRAMBLES. 

One cup of raisins stoned and chopped very fine, 
one whole lemon chopped fine, four Uneda crackers 
rolled fine, one cup sugar, one egg. Roll rich pie 
crust thin and soread on square pan. Cover with mix- 
ture and put on another layer of crust. Pat down and 
cut in squares. 

COOKIES. 
Mrs. N. B. Miller. 

Three eggs, one cup sugar, two teaspoons baking 
powder, one-half cup butter, one teaspoon of lemon. 
Flour to stiffen. Bake in hot oven. 

COOKIES. 
Mrs. A. E. Janiieson. 

Two cups of sugar, one cup of butter and lard, 
three eggs, one-quarter cup of hot water, scant even 
teaspoon soda sifted with the flour; stiff enough to 
roll out. Flavor with vanilla or three-quarters cup of 
chocolate. 

COOKIES. 
Mrs. Ida Weir. 

Three eggs, three cups sugar, half cup sour milk, a 
little soda, one cup butter, half cup lard. Make a 
thin dough and bake in a hot oven. 

COOKIES. 
Mabel A. Sykes. 

Three cups flour, one cup heaped sugar, one egg, 
one-half cup sour milk, one-half cup butter, one tea- 
spoon soda, one teaspoon baking powder. Roll thin 
and sprinkle with sugar and stick with raisins if de- 
sired. 

COOKIES. 
Mrs. J. E. Miller. 

To one quart flour add one egg, one and one-half 
cups sugar, one cup thick sour cream with one tea- 



CAKES 



197 



spoon soda and flavoring. Mix as thin as you can 
roll and bake in quick oven. 

PLAIN COOKIES. 
Mrs. C. E. McGowan. 
Mrs. Ed Bower. 

Two cups sugar, one cup butter, one cup rich sour 
cream, two eggs, one teaspoon soda. Mix soft. 

COOKIES, LIKE BAKERS'. 
Miss Emma Ivey. 

To above recipe add two teaspoons Daking powder. 
Mix soft, roll and sprinkle with sugar or cocoanut. 
Run over with rolling pin before cutting* out. 

MOTHER'S CHRISTMAS COOKIES. 
Mrs. W. H. Wells. 

Three pounds of flour, one and one-half pounds of 
sugar, three-quarters pound of butter, one cup sweet 
milk, one teaspoonful of soda, one egg, one ounce of 
caraway seed. Roll quite thin, cut in fancy shapes and 
bake in quick oven. 

CHOCOLATE COOKIES. 
Mrs. Ed P. Reid. 

Mrs. Winnifred Clark, Princeton, 111. 

One-half cup of butter, one cup of sugar, one-quar- 
ter teaspoon of salt, one teaspoon of cinnamon, two 
ounces chocolate, one egg, one-half teaspoon of soda 
dissolved in two tablespoons of milk. Beat the sugar 
into the butter gradually, then add salt, cinnamon and 
chocolate. Add the egg well beaten and soda. Stir in 
about two and one-half cups of flour. Roil very thin, 
cut round and bake in rather quick oven. 

SHORT CAKE COOKIES. 
Mrs. H. F. Eaton. 
Mrs. John Stoecks. 

One cup of sugar, one cup butter, three cups flour, 
two teaspoons baking powder, five eggs, three boiled 
until hard. Grate the yolks, discarding the whites. 
Save one of the whites of the two raw eggs for the 



1 Q 8 



CAKES 



top, beating the rest and adding to the cake. Make 
out with the hands into small cakes. \Yhen baked, put 
in the center of each a little of the beaten white with 
sugar added, and sprinkle a little cinnamon over. 
Brown in oven. 

FRUIT COOKIES. 
Miss Minnie Bab cock. 

Two cups brown sugar, one cup butter, one and one- 
half cups seeded raisins, three tablespoons sour milk, 
one teaspoon soda, one tablespoon cinnamon, one nut- 
meg, two eggs, three and one-half cups of flour or 
enough to make quite stiff. Drop on pan to bake. 

FRUIT COOKIES. 
Mrs. E. P. Clarke. 

One and one-half cups sugar, one-third cup lard (or 
butter and lard mixed) , one-half cup sweet milk, two 
eggs, two teaspoons baking powder, one cup stoned 
raisins, one teaspoon each of all kinds spices. Flour 
enough to roll. 

FRUIT COOKIES. 
Mrs. Mabel Hanna Porter. 
Mrs. D. W. Baxter 5 Rochelle, 111. 

Cream one cup butter, add gradually one and one- 
half cups sugar and three well beaten eggs. Add one 
teaspoon soda, dissolved in one and one-half table- 
spoons of hot water. Sift together three and one-quar- 
ter cups of flour, one-half teaspoon salt, one teaspoon 
cinnamon, add half of this to the mixture, then one 
cup of chopped English walnuts, one-half cup of cur- 
rants, one-half cup of chopped and seeded raisins. 
Put in rest of flour and beat well. Drop a teaspoon 
of mixture one inch apart in buttered tins. Bake in 
moderate oven. 

FRUIT OR XUT COOKIES. 
Miss Hilda Svenson. 

Two cups of sugar, three-quarters cup of butter and 
lard, two eggs beaten light, one cup sour cream or 



CAKES 



199 



milk, one teaspoon soda, one pint of currants or one 
cup nuts chopped fine, one teaspoon cinnamon, one of 
nutmeg", flour to mix soft. 

GINGER COOKIES. 
Miss Lizzie Butler. 
One cup sugar, one cup molasses, one cup shorten- 
ing (lard and butter), one teaspoon soda, one teaspoon 
cinnamon, one-half teaspoon ginger and a little nut- 
meg. Flavor with vanilla. Mix sugar, molasses and 
shortening together, add spices and flavoring, pour 
one-half teacup of boiling water over soda and stir 
well. Thicken with flour, roll out, bake in a hot oven. 

GINGER COOKIES. 

Mrs. J. H. Wolf. 
One pint of New Orleans molasses and one-half cup 
butter boiled together. As soon as removed from the 
stove stir in one pint of flour and two teaspoons of gin- 
ger and cinnamon. Two eggs, saving the white of one 
for frosting, one level tablespoon soda dissolved in 
three tablespoons of vinegar, flour enough to make 
thick so it will roll. Do not bake too hard. Before 
removing from the pan, frost with an icing made of 
one cup of sugar, boiled and the white of one egg. 
Return to oven just for a moment. 

BREAKFAST GINGER COOKIES. 
Mrs. W. T. Wiley. 
Two cups of New Orleans molasses, one cup sour 
milk, one of sugar, one of lard, four teaspoons soda — ■ 
one in the milk, the rest in the flour — one tablespoon 
ginger, two eggs, pinch of salt. Roll out thick. 

GINGER COOKIES. 
One cup butter, one cup light brown sugar, one cup 
New Orleans molasses, one cup sour cream, one table- 
spoon ginger, two teaspoons soda. Mix soft. 

GINGER COOKIES. 
Mrs. W. H. Woods. 
Two cups brown sugar, two cups New Orleans mo- 



200 



CAKES 



lasses, two cups shortening (half lard), one tablespoon 
ginger, salt. Mix well together and let it come to a 
boil. Then remove and add when cool, four eggs 
well beaten and flour enough to roll. Put in two tea- 
spoons soda as soon as removed from fire and stir. 
Mix before entirelv cool. 

OATMEAL COOKIES. 
Mrs. Emma Olson. 

Three cups of oatmeal, two of flour, one of butter, 
one of sugar, two tablespoons o'f milk, one teaspoon of 
salt, one-half of soda, two eggs. 

OATMEAL COOKIES. 
Miss Mame Pillsbury, Macomb. 

One-half cup of butter and lard mixed, one of sugar, 
one-half of water and two eggs. Two cups of oat- 
meal, two of flour, one of seeded rasins, two teaspoons 
of baking powder and one of cinnamon. Mix well. 
Drop from a teaspoon on a buttered pan, an inch apart 
Pat down and bake in a moderate oven. 

OATMEAL COOKIES. 
Mrs. Will Warren. 

One and one-half cup sugar, one-half cup sour milk, 
one of shortening, two of flour, one of raisins, 
two of oatmeal, not cooked, one-half cup 
of nuts, two eggs, one teaspoon each of cin- 
namon and soda, one-half of nutmeg. Salt, mix and 
drop with a teaspoon on butered pan three inches 
apart. 

OATMEAL CRISPS. 
Mrs. Bess Blackburn Grier, 

San Francisco, Cal. 

One-half cup butter, one-half cup lard, one 
and one-half cups sugar, two cups flour, one egg, 
one-half cup sour milk, one teaspoonful soda, one cup 
cocoanut, one cup blanched almonds, chopped fine, one 
cup raisins, two cups rolled oats. Drop into pan and 
cook slowly till brown. 



CAKES 



201 



NUT COOKIES. 
Mrs. Wm. McKinley. 

One pound of light brown sugar, one cup lard, 
two werl beaten eggs, one cup sour milk, one heaping 
teaspoon soda, one cup chopped hickory nut meats, 
flour enough to roll out. Mix in order named. Have 
oven hot so they will bake in three or four minutes. 

NUT COOKIES. 
Mrs. G. R. Poulson, Enid, Okla. 

One cup sour cream, two and one-half cup sugar, 
one scant cup butter, three eggs, one teaspoon soda, 
beat in cream, one-half grated nutmeg, one teaspoon 
vanilla, one-half teaspoon baking powder, one cup 
chopped nuts, flour for soft dough. 

PEANUT COOKIES. 

One cup of sugar, four tablespoons of butter, two 
eggs ; add one-half cup of milk and one cup of flour 
with two teaspoons baking powder, salt, two cups of 
chopped peanuts. Drop from teaspoon on the bottom 
side of the dripping pan, buttered slightly. Remove 
with thin knife. 

SPICE COOKIES. 
Mrs. Juliet Shultz. 

Three cups sugar, one and one-half cups butter, 
one-half cup sweet milk, three eggs, three heaping tea- 
spoons baking powder, one level teaspoon cinnamon, 
one-half level teaspoon cloves and allspice, mix baking 
powder and spices in part of the flour. Make thin 
dough and bake in hot oven. Currants or raisins may 
be added. 

CROQUIGNOLES. 
Mrs. Georgia Bell, Lincoln, Neb. 

One pint cream whipped stiff ; beat yolks of three 
eggs with one cup of sugar and add the cream, then 
add carefully the well-beaten whites of three eggs, 
four cups flour, two teaspoons baking powder. Use 
only enoug flour to make a soft paste to roll out. Cut in 



202 



CAKES 



fancy shapes. Fry in hot lard or oil, dust with pul- 
verized sugar. 

DOUGHNUTS. 
Bettie Moore. 

One cup sugar, four tablespoons melted lard, in this 
grate one-half a nutmeg, stir in three egp-s not beaten, 
add one cup of sour milk, one teaspoon salt, one tea- 
spoon soda, mashed together and stirred into the mi\k i 
stir in sifted flour until easily handled. 

DOUGHNUTS. 
Mrs. W. P. Graham. 

Cup sour cream, one cup sugar, one teaspoon soda, 
three eggs beaten separately and flour enough to roll 
nicely. Use just as wanted — the dough will keep for 
weeks, the last being better than the first. 

DOUGHNUTS. 
Mrs. Mary Pillsbury. 

Two cups sugar, two eggs, one tablespoon butter, 
two cups sour milk, one teaspoon soda, flour to mix 
well. Use nutmeg to flavor. 

DOUGHNUTS. 
Mrs. W. Gr. Stevenson, Alexis. 
Mrs. W. Burns. 

Two eggs, ten tablespoons sugar, eight tablespoons 
melted lard, one pint sour milk, one teaspoon soda, a 
pinch of salt, cinnamon and nutmeg if liked. Beat 
eggs and sugar as light as for cake, add lard and milk 
last. Use enough flour to mix soft. 

DOUGHNUTS. 
Mrs. Otillie Roeder Xeece. 

Yolks of six eggs, one cup sweet milk, one cup 
sugar, one tablespoon cream, one teaspoon baking 
powder, flour enough to roll out. Cut out in little 
round cakes, about the size of a walnut. Frv in hot 
lard. 



CAKES 



203 



PUFF BALL DOUGHNUTS. 
Mrs. Frank Dickens. 

Three eggs, one cup sugar, one pint sweet milk, 
salt, nutmeg, flour enough to allow the spoon to stand 
upright in the mixture ; add two heaping teaspoons o'f 
baking powder to flour,, beat all till light, drop by the 
dessertspoonful in hot lard. 

DOUGHNUTS. 
Mrs. A. E. Jamieson. 
Mrs. Russell Graham. 

Two eggs, one cup sugar, one cup sweet milk, two 
teaspoons baking powder, two tablespoons melted 
lard, flavor to suit taste, small teaspoon salt, one quart 
flour or enough to make stiff enough to roll out thin 
as biscuits, cut out and fry in hot lard. When cold roll 
in pulverized sugar. 

DOUGHNUTS. 
Mrs. W. C. Tubbs. 
One and one-quarter cups of sugar, four tablespoons 
of butter, three eggs (well beaten), one cup of sweet . 
milk, one nutmeg, two heaping teaspoons of baking 
powder, flour sufficient to roll out. 

FRIED CAKES. 
Mrs. Addie Morton. 

One quart flour, three eggs, one cup sugar, one cup 
sweet milk, three teaspoons baking powder, six tea- 
spoons hot lard, a little flour and salt. When all 
mixed, set in oven and heat through before adding hot 
lard. Mix soft. 

GERMAN DOUGHNUTS. 

Mrs. L. J. Menold, Princeton, 111. 
One quart bread sponge, two eggs, four tablespoons 
sugar, two tablespoons butter, salt, mix and let rise 
as you do bread, when 'light roll to about one-half inch 
and cut with small size baking powder can. Let rise 
and fry in hot lard. They should be almost round when 
fried. Make a thin frosting (boiled) of one cup con- 
fectioner's sugar, one egg. Nice to serve with coffee. 



204 



CAKES 



RAISED DOUGHNUTS. 
Mrs. D. D. Diffenbaugh. 

Take light dough the size of a small loaf bread, 
work into this one cup butter and lard mixed. Two 
efgs beaten in one pint sugar. Mix thoroughly in the 
dough and knead, but not as stiff as bread. Let rise, 
then work down, la}- on the board and cut out and let 
the dough get very light and fry in hot lard, adding 
cinnamon to flavor. 

FINGERS. 
Mrs. M. I. Pairchild. 

One scant cup of butter ; one cup of sugar, two cups 
of flour, two eggs and two teaspoons of baking pow- 
der, roll out and cut in cakes about an inch and one- 
half wide and three inches long, bake in a quick oven. 

HAMLETS OR HERMITS. 

One and a half cups of sugar, three-fourth cup but- 
ter and lard mixed, two eggs, two small teaspoons cin- 
namon, one of cloves one nutmeg, one-half teaspoon 
soda dissolved in one-half cup of sour milk, one tea- 
spoon of baking powder, one cup seeded and chopped 
raisins. Flour to make stiff enough to drop from tea- 
spoon on buttered pan. A moderate oven. 

HICKORY NUT DROP CAKES. 
Mrs. Anna Owens Hinkley, Chicago. 

Two coffee cups sugar, one coffee cup butter, three 
eggs, one cup sour cream, two teaspoons soda stirred 
into the cream, one teaspoon baking powder stirred 
into the flour, three and one-half cups of flour, one cup 
of nuts. Flavor to taste. 

HICKORY NUT KISSES. 
Mrs. H. B. Smith. 

Three eggs (whites), two cups of nuts, cup and one- 
half pulverized sugar. Grease paper with butter and 
bake in moderate oven. 



J 

CAKES 



205 



MACAROONS. 
Mrs. W. J. Sanborn. 

The whites of three eggs ; beaten to a stiff froth, one- 
half pound powdered sugar, one-half pound grated 
cocoanut (or any other nuts), one-half pint rolled 
crackers, one teaspoonful extract bitter almond. Drop 
on buttered tins and bake light brown. 

MARGUERITES. 
Mrs. Ella C. McMillan, Roseville. 

Butter long branch crackers and put three half Eng- 
lish walnuts on each cracker. Beat white of an egg 
stiff and add to it one heaping tablespoon powdered 
sugar. Spread this over the nuts and cracker and set 
in the oven to brown. • One egg will cover eight crack- 
ers. 

MARGUERITES. 
Miss Minnie Babcock. 

Twelve large round crackers, whites of two eggs 
beaten very stiff, two tablespoons granulated sugar, 
one cup chopped meats, vanilla to flavor. Drop on 
crackers and brown. 

' NUT STICKS. 
Mrs. Chas. Perley. 

One egg, four tablespoons sugar, butter the size of 
an egg, one tablespoon molasses, a pinch of salt, 
four tablespoons flour, a dash of pepper, one cup 
chopped nuts. Flavor with vanilla. Bake on an in- 
verted tin and cut in squares. 

NUT WAFERS. 
Mrs. Mary Fairchild. 

One-quarter cup butter, one-quarter cup sugar, one 
cup flour, one egg, well beaten, one cup of finely chop- 
ped nuts, cream, butter and sugar, add eggs and then 
flour and lastly the nuts. Drop on buttered tins and 
bake in a quick oven. 



206 



CAKES 



CREAM PUFFS. 
Mrs. John Stoecks. 

Two-thirds cup butter, one pint boiling water, one 
and one-half of flour. Boil butter and water together, 
stir in the flour while boiling. When cool stir in (one 
at a time) four eggs. When thoroughly mixed drop 
on buttered tins and bake in a quick oven thirty min- 
utes. 

Custard: — One pint milk, one cup sugar, two eggs, 
two tablespoons cornstarch mixed in milk. Stir eggs, 
sugar and cornstarch in hot milk in double boiler. Stir 
until thick,- cool, flavor with vanilla. When puffs are 
cool, open and insert the custard. Whipped cream may 
be used. 

COCOANUT PUFFS. 
Mrs. W. H. Philleo, Alexis. 

Mix two cups cocoanut with one cup sugar (pow- 
dered), beaten whites of two eggs, two tablespoons 
cornstarch. Drop on buttered tins. 

GINGER PUFFS. 
Mrs. Henry Ewing. 

One cup New Orleans molasses, one cup sugar, one 
cup water, one-half cup butter, four and one-half cups 
flour, one tablespoon ginger, one tablespoon soda. 

ROCKS. 
Mrs. J. H. McMillan. 

Six cups of Quaker Oats, two and a half cups of 
flour, four cups of brown sugar, one cup of hot water, 
one cup of butter, two teaspoons of vanilla, two tea- 
spoons of soda, in the hot water, one-half teacup of 
walnut meats, a little salt. Roll, and bake as cookies. 

GINGER SNAPS. 

One egg, two-thirds cup molasses, one and one-third 
cup sugar, one cup butter and lard (mixed), one cup 
boiling water, one and one-half tablespoons soda dis- 
solved in water, two tablespoons of ginger. Beat sug- 
ar, butter and lard together until light, then add other 



CAKES 



207 



ingredients. Flour to mold out rather soft. Roll thin 
and bake in a quick oven. 

GINGER SNAPS WITHOUT EGGS. 

Two cups molasses, one cup sugar, one cup sour 
milk, one cup butter, one heaping teaspoon soda, one 
teaspoon ginger, one teaspoon ground cinnamon, flour 
to roll. Don't knead much. 

SAND TARTS. 

Two cups sugar, one cup butter, three cups flour, 
two eggs, leaving out the white of one. Lay in the 
ice box to harden. Roll out thin ? cut in square cakes 
with a knife, spread the white of an egg on top, 
sprinkle with sugar and cinnamon, press a blanch al- 
mond in center. Bake. 

SNOW BALLS. 
Mrs. Geo. W. Jones. 

Cream one-half cup butter; add gradually one and 
one-half cups fine granulated sugar and beat till very 
light. Add alternately one cup tepid water with three 
of sifted pastry flour, one teaspoon vanilla and pinch 
of salt. Beat steadily for ten minutes. Lastly add two 
teaspoons baking powder and the stiffly beaten whites 
of four eggs, and bake in gem pans in a rather hot 
oven 'for 25 minutes. Boil one pint granulated sugar 
with one cup water till the mixture threads ; let stand 
for five minutes after taking from fire, then beat till it 
begins to cloud, and quickly add the stiffly whipped 
whites of two eggs, one teaspoon ^flavoring, beat till 
thick. Ice cakes at once and while icing is still soft and 
warm roll each cake in a saucer of dessicated cocoanut. 

TAYLOR CAKES. 
Mrs. E. S. Sherrick. 

One pint of molasses, half pint hot water, one table- 
spoon soda, one cup sugar, one cup butter, three eggs, 
well beaten, one tablespoon ginger, two pounds flour. 
To be baked in gem pans. 



208 



ICES, CREAMS, ETC, 



TEA CAKES. 

One small cup sugar, one large tablespoon butter, 
half cup sweet milk, one egg beaten separately, flour 
enough to make batter^-about one cup, one teaspoon 
baking powder, flavor with lemon. Bake in gem pans. 
Spices may be used. 

• Cookies should be placed in a hot oven — ■ 
small cakes in hotter over than loaf cakes. 
Doughnuts in hot lard, and one turning is best. Drain 
them in colender or on brown paper. Molasses cakes 
require a slow oven. 



ICES, CREAMS, ETC. 

" A dream, a breath, a froth of fleeting joy." 

— Poems. 

" Trifles light as air." 

—Othello. 



ALMOND CREAM. 

One pint cream, one-quarter box gelatine dissolved 
in a little water, enough to cover; one-third cup sugar, 
one-quarter cup blanched almonds, one teaspoon va- 
nilla. Whip cream to stiff froth, add slowly the sugar, 
then the gelatine dissolved by placing the cup in hot 
water), beating all the time. Then add the vanilla 
and when it begins to thicken, add the almonds chop- 
ped fine. Place in mold to serve with a pink gelatine 
jelly flavored with lemon or any tart flavoring you 
may desire, turned on dish first, then the almond 
cream. 

AMBROSIA. 
Mrs. W. E. Burns. 

Eight oranges, four bananas, one-half can pine ap- 



ICES, CREAMS, ETC. 



209 



pie, one-half box cocoanut, two-thirds pound English 
walnuts. Prepare syrup of two cups sugar, one-quart- 
er cup water ; boil until thick, pour over the fruit boil- 
ing hot. Serve cold. 

AMERICAN CREAM. 
Mrs. C. W. Dougherty. 

One quart milk, five eggs, one-half box Cox's gela- 
tine. Soak the gelatine one-hal'f hour in a little more 
cold water than will cover it well, then add the cold 
milk. Put over fire and stir until dissolved. Add the 
yolks of the eggs beaten with ten tablespoons sugar 
and let boil two minutes. Beat the whites of the eggs 
with six tablespoons sugar. Pour the custard over the 
whites and beat until mixed, add one teaspoon vanilla. 
Pour into a mold and set in a cold place. Make five 
hours before using. 

APRICOT ICE. 
Mrs. C. E. McGowan. 

One can apricots rubbed through seive, one and 
one-half cups sugar, juice of three lemons, one quart 
water. When half frozen add two tablespoons of 
Knox gelatine dissolved. 

RASPBERRY CHARLOTTE. 
Edith Phiihower. 

Stew one pint of raspberries, sweeten to taste and 
mash well. Cut soft white bread in thin, small squares, 
arrange a layer in a bowl or mold and pour on enough 
cooked mashed berries to wet the bread, then alternate 
layer of bread and syrup until all is used. When cold, 
turn out and serve with cream. Garnish the dish with 
the whole ripe berries sprinkled with powdered sugar. 
Strawberries may be used. 

BANANA CREAM'. 
Mrs. Delos P. Phelps, Chicago. 

Fve large bananas rubbed smooth with five table- 
spoons of white sugar. Beat one-half pint of cream to 
a stiff froth, add the fruit and a little lemon juice; mix 



210 



ICES, CREAMS, ETC. 



well and add one-half ounce Cox's gelatine previously 
dissolved in enough rich milk to cover it ; whisk all to- 
gether gently and mold. Cream and sugar may be 
served with this. Lady fingers are excellent with this 
cream. 

BAVARIAN COFFEE CREAM. 

Soak one-haff box gelatine in cold water for one 
hour. Then mix with one cupful strong, boiling cof- 
fee, one cupful sugar, strain into earthen dish. When 
cool add half pint mi'ik, stirring well and then add one 
pint cream whipped very stiff and one teaspoon vanilla, 
mixing all carefully. Stand on ice until well hardened. 
A large cup of preserved strawberry preserves — strain- 
ed or fresh berries or orange pulps with a little of the 
grated rind, peaches or apricots may be added instead 
of the coffee. 

VELVET BLANC MANGE. 
Miss Emma A. Tucker, Chicago. 

Two cups sweet cream, half ounce Cooper's gelatine 
soaked in a very little cold water one hour, one-half 
cup powdered white sugar, one teaspoon almond ex- 
tract. Heat the cream to boiling, stir in the gelatine 
and sugar. When dissolved take from the fire, beat 
ten minutes ; flavor and pour into mould wet with cold 
water. Stick over the top — when turned out and 
ready to serve — blanched almonds. 

CAFE PARFAIT. 
Mrs. K. A. Spence, Denver, Col. 

One-half cup sugar, one cup water, yolks of four 
eggs (beaten), six tablespoons black coffee, one pint 
cream (whipped). Make a syrup of the sugar and 
water, add eggs, then coffee. Stir over the stove until 
it thickens, put on ice and beat until cool, then pour in 
with cream ; mix lightly and put into a mold or ice 
cream freezer. Pack with two measures 01 ice to one 
of salt and leave two hours. It should not be frozen 
hard, like ice cream. In very cold weather can be set 
out of doors for awhile instead. 



ICES, CREAMS, ETC. 



211 



CARAMEL ICE CREAM. 
Miss Julia Clarke. 
One pint milk, two eggs, two cups sugar, one quart 
cream, two tablespoons flour, one tablespoon flavoring 
(vanilla), one saltspoon salt. Scald the milk in double 
boiler. Beat the eggs, flour and one cup of sugar to- 
gether till light, then turn into the milk. Stir constant- 
ly till thickened and then occasionally. Cook in all 
twenty minutes. When cold add the second cup of 
sugar, the cream and flavoring, and strain into the 
freezer and freeze. Put one scant cup of sugar into a 
frying pan and stir over the fire until the sugar turns 
liquid and brown, add this to the hot custard, in place 
of one cup of sugar. 

CHARLOTTE RUSSE. 
Miss Linnie Brewer. 

One pint thick cream well whipped, the whites of 
three eggs beaten stiff; have ready one-fourth box of 
gelatine dissolved in half cup warm water. Cool be- 
fore putting in the cream. Beat thoroughly after the 
gelatine is added, sweeten and flavor to suit the taste. 
This will serve ten persons. 

CHOCOLATE CHARLOTTE RUSE. 
Mrs. W. H. Sexton. 

Soak one-third box of gelatine in cup of milk two 
hours. Add one-half cup of milk and heat till gelatine 
is dissolved. Add scant pint of cream, yolks of four 
eggs, sugar to taste. Beat well. Heat again to nearly 
boiling and add four tablespoons grated chocolate. 
When cold add beaten whites of eggs and vanilla. Put 
on ice three or four hours. Serve with cream. 

CHOCOLATE ICE CREAM. 
Mrs. C. E. McGowan. 

Two quarts milk, two eggs, one cup flour, one- 
fourth cake Baker's chocolate, cooked together. When 
cool add quart rich cream and freeze. Sweeten to 
taste. 



212 



ICES, CREAMS. ETC 



CHOCOLATE SUNDAE. 
Mrs. Winn ifred Billings Clark, Princeton, Illinois. 

Melt one ounce chocolate and stir into one gill rich 
cream. Into one pint thick cream beat four tablespoons 
powdered sugar and add chocolate cream. Pack in 
freezer in ice and salt for two hours, till partly frozen. 
Serve in glasses. For fruit Sundae substitute small 
cup of fruit juice or mashed fruit for the chocolate. 

COFFEE CREAM. 
Mrs. Adelaide Ferris, Carthage, 111. 
Make one-half pint of custard with two eggs and 
one-half pint of milk. Dissolve one ounce of gelatine 
and three tablespoons of sugar, one-half cup of strong 
coffee, add the custard and strain. Whip one-half pint 
of cream quite firm, stir lightly into the custard. When 
it is cool pour into a mold and set on ice. Coffee must 
be filtered, not boiled, freshly made and very strong; 
three tablespoons of coffee to the half pint. 

CRANBERRY ICE. 
Miss Emma C. Snyder. 

Cook berries until soft, put through a press. Take 
equal, quantities of berries, sugar and boiling water. 
W hen half frozen add beaten whites of one or two 
eggs. This is a fine accompaniment for roast turkey. 

CRANBERRY SHERBERT OR ICE. 
Ruth Bell, Lincoln, Neb. 

One quart of cranberries stewed in a pint of water, 
juice of one lemon, one cup of orange juice, two large 
cups of sugar, made into syrup with one cup of water. 
When half frozen add beaten whites of two eggs. 

DELMONICO. 

Yolks of six eggs beaten light; add one coffee cup 
granulated sugar, one-third vanilla bean steeped in 
half pint cream. (Do not boil). One-half box Cox's 
gelatine in half teacup warm water, stir until dissolv- 
ed ; add the warm cream to gelatine and stir the eggs 
and sugar into this ; whip one quart of rich cream ; and 



ICES, CREAMS, ETC. 



213 



stir into the other ingredients. Freezer should be all 
prepared first, as gelatine is apt to congeal if not 
frozen quickly. This quantity will make one gallon. 

STUFFED DATES WITH WHIPPED CREAM. 
Mrs. Wm. McKinley. 
One-half pound of fine large dates. Take out the 
pits and fill with chopped nut meats ; press together 
firmly and put in stew pan. Add one teacup of sugar 
and water enough to cover them. Boil until tender, 
and the syrup thick. To be served with whipped 
cream. 

FRUIT COCKTAILS. 

Arrange alternate layers of orange pulp, strawber- 
ries cut in halves, lengthwise and bananas cut in thin 
slices and slices cut in quarters. Sprinkle each layer 
with powdered sugar and a few drops of lemon juice. 
Chill thoroughly, arrange in cocktail glasses and gar- 
nish with whole strawberries. 

• FRUIT CREAM. 

Squeeze out the juice from three lemons, and with a 
spoon scoop out the pulp and juice from three oranges, 
mash one pint of strawberries,, and one-half can of 
apricots, and peel and mash three bananas. Then rub 
all through a fine wire, or, better still, a hair sieve. 
Add from one pint to one quart of medium thick cream 
and sugar to taste. Then freeze as usual. 

ICE CREAM. 
Miss Emma Ivey. 

One quart thick cream, one quart rich milk. Season 
to taste with sugar and vanilla. Set on ice till thor- 
oughly cold. Then turn in freezer and stir rapidly till 
frozen. This makes it fine grained. 

COFFEE ICE CREAM. 

One cup strong coffee (very strong), one large cup 
sugar dissolved in coffee, one quart of cream whipped. 
Freeze. 



214 



ICES. CREAMS, ETC. 



DELICIOUS ICE CREAM. 
Mrs. Frances Vawter. 

One quart rich cream, two cups sugar, one quart 
milk, one level teaspoon salt, four eggs, four level tea- 
spoons flour, two teaspoons vanilla, fifteen cents worth 
candied cherries. Bring milk to the boiling point. 
Thoroughly mix sugar, salt and flour. Add beaten 
eggs and beat well together. Add gradually to boiled 
milk, stirring constantly till thick. Cool, add vanilla 
and cream and freeze. Add cherries after it begins 
to freeze. Will make nearly a gallon. 

STRAWBERRY ICE CREAM. 
Mrs. O. S. French. 

One pint of rich milk, one pint of cream, one quart 
of fresh strawberries mashed with one and one-half 
pints of sugar, one teaspoon of vanilla. Mix and 
freeze. Vanilla may be omitted. 

STRAWBERRY WHIPPED CREAM. 
Lueretia M. Stewart. 

One pint strawberries, one pint thick sweet cream, 
one-half pound sugar, one-half cup cold water, one- 
half box Knox's gelatine. Cover fruit with sugar and 
mash together. Add water to gelatine and set in a 
place where it will warm gradually. Whip cream, pour 
in dissolved gelatine, continue whipping with pan set 
on ice until it begins to set, then add strawberry pulp 
and pour into molds and set away to harden. 

TO BAKE ICE CREAM. 

Cover a hard frozen brick or mold of cream 
thickly with meringue from the white of an egg 
beaten stiff with powdered sugar. Set the 
dish on a thick board and place in a hot oven. The 
meringue will color instantly. Serve at once. 

MACAROON CREAM. 
Mrs. Don E. Gayer. 

Two tablespoons Cox's gelatine dissolved in one-half 
cup cold water fifteen minutes. Boil one and one-half 



ICES, CREAMS, ETC. 



215 



cups milk and pour it boiling over soaked gelatine; 
add one-quarter cup sugar and one-half teaspoonful of 
vanilla. Set away to cool. When sides begin to set 
beat and add one pint whipped cream and whipped 
whites of three eggs and three tablespoons sugar. 
Form into molds with crushed macaroons in the 
bottom. 

Sauce for same : — One pint of milk, two tablespoons 
sugar, yolks of four eggs and one teaspoon of va- 
nilla. 

MACAROON SOUFFLE. ~~" 
Mrs. Frank H. Williams. 

Scald one dozen macaroons in one cup of milk, 
pour over the beaten yolks of three eggs and cook in 
double boiler till slightly thickened, stirring all the 
time. Fokl in the beaten whites and one-half cup of 
sugar. Put in buttered mould, set in pan of water 
and bake twenty minutes. Serve on plate. Cover top 
with chopped candied fruit or nuts. Then put whip- 
ped cream over and around. Candied cherries make a 
pretty ornamentation for the top. 

MARSHMALLOW CREAM. 

Soften one-hal'f box gelatine in one cup cold water. 
Pour over this one and one-half cups boiling water and 
same amount of sugar, juice of one lemon. When 
mixture begins to jelly stir in one quarter pound fresh 
marshmallows cut in pieces, turn in model Serve 
with whipped cream. 

NUTTED CREAM. 
Mrs. W. J. Sanborn. 

Cover one-fourth box of gelatine with one-half cup 
of cold water. Soak one-half hour. Whip one and a 
half pints of cream to a stiff froth and stand on ice or 
in ice water; pour three or four tablespoons of water 
on gelatine and place over kettle of boiling water till 
dissolved. Strain over cream and stir at once till thick. 
Add to cream before putting in gelatine seven table- 
spoons chopped nuts, three-quarters cup powdered 



216 



ICES, CREAMS, ETC. 



sugar and teaspoon of vanilla. Set away for few hours 
to harden. 

ORIENTAL ICE CREAM. 
Mrs. C. E. McGowan. 
Half box of gelatine dissolved in one pint of water, 
add juice of one lemon and one cup sugar. When thor- 
oughly dissolved pour into large glass dish. Make a 
boiled custard of one pint milk, three eggs, one-half 
cup sugar, enough cornstarch to thicken, flavor with 
lemon. Let it get cold and pour over jelly. W nip 
cream, flavor with vanilla, sweeten and spread over 
all. 

PERSIAN CREAM. 
Mrs. Eva S. Diffenbaugh. 
One quart milk, one-half box gelatine, four eggs, 
one cup sugar, one-quarter teaspoon of salt. Let the 
milk come to a boiling point, then sprinkle in the gela- 
tine. Y\ nen dissolved stir in the yolks of the eggs, 
beaten light with the sugar and cook till like custard. 
Remove from the fire and add the beaten whites of 
eggs, flavor, put in a mould and serve hot next day 
with cream. 

PINEAPPLE CREAM: 
Mrs. F. Foster. 
Whip one pint of cream to a stiff froth, beat with a 
dover egg beater. Dissolve one-quarter ounce of gel- 
atine in a little boiling water, having previously soaked 
it in cold water ; strain into the beaten cream, sweet- 
ened to taste. Add one can of grated pineapple, let the 
mixture stand until it sets. 

PINEAPPLE CREAM: 
Mrs. Frank Dickens. 
Bring one small can of pineapple cut fine, the juice 
of one-half lemon and one-half cup of sugar to a boil, 
add one-fourth box of gelatine previously soaked in a 
little cold water. When cold and before it sets add one 
pint of heavy cream, whipped. Chill. Witt serve ten 
people. 



ICES, CREAM, ETC 



217 



SPANISH CREAM. 
Mrs. D. B. Gayer. 

One-half box of Cox's gelatine, soak in one pint of 
milk two hours, add one pint of milk and boil. To the 
yolks of four eggs beaten light add six tablespoons of 
sugar. To the whites add five tablespoons of powder- 
ed sugar. To the boiling milk add the yolks and let it 
come to a boil. After removing from the fire add the 
whites beaten thoroughly. Flavor with vanilla and 
turn into molds. Let stand over night. 

TAPIOCA CREAM. 
Mrs. Guy Stepp, Chicago. 

Three tablespoons tapioca soaked over night in 
water to cover, add three pints of milk, boil' five min- 
utes (using double boiler), stir in yolks of four eggs, 
one cup of sugar. Let scald. Add whites of four 
eggs beaten to a froth. Flavor with vanilla. 

TURKISH CREAM. 
Mrs. Ella McMillan, Roseville. 

One pint whipped cream, one pint powdered sugar, 
one dozen stale macaroons rolled fine, one tablespoon 
Cox's gelatine barely covered with water and dissolv- 
ed, ten cents worth candied cherries, one-half spoon 
vanilla. Mix all together and mould. Will serve from 
six to eight people. 

ORANGE CUSTARD. 
Mrs. Ida Weir. 
One quart milk, one tablespoon cornstarch, five 
tablespooons sugar, a very small pinch of salt, six 
drops of vanilla, one whole egg and yolks of three 
(save whites of three for frosting). Pare three or- 
anges, cut into very small pieces, and sprinkle six or 
seven tablespoons of sugar over them, and set aside 
for two or three hours. Put milk into a tin pail in a 
kettle of hot water with the salt, keep out about one- 
half cup of milk to dissolve corn- starch; add the well 
beaten eggs and cook until thick. 



218 



ICES, CREAMS, ETC, 



SWEET POTATO CUSTARD. 
Mrs. Eliza Smith. 
Rub cup of sweet potatoes through a colander ; beat 
two eggs into the potato and add half teacup of sugar. 
Flavor with nutmeg or any spice. Add piece of but- 
ter the size of a hickory nut. One cup of milk. Salt 
to taste. 

FRUIT ICE. 
Mrs. Otillie Roeder Neece. 
Juice of four oranges, three lemons, one small can 
pine apples, four xups sugar disolved in two quarts 
water — freeze. Milk may be used instead of water, 
but in using milk dissolve sugar in milk and freeze 
slightly before adding fruit, when freeze again. 

FRUIT ICE. 
Mrs. Fred Patterson. 
Six oranges, one dozen bananas (sliced), juice of 
three lemons, five cups of sugar, white of one egg; 
add to this mixture enough water to make three quarts 
in all. 

FRUIT ICE. 
Mrs. Frances Hagey, Chicago. 
One can grated pine apptfe, six oranges, one quart 
canned cherries, one box gelatine, four cups sugar. 
Put oranges through a fruit sieve and add one cup 
sugar. To the cherries add one cup sugar. Prepare 
gelatine in usual way, using two cups sugar. When 
gelatine is beginning to set, add oranges, cherries and 
pineapple. Mix well and freeze. 

GINGER ICE. 
Miss Emma Owens, Des Moines, la. 
Two quarts milk, eight cups sugar, six lemons 
(juice). Disolve sugar in milk. When partly frozen 
add lemon and three-quarters cup chopped preserved . 
ginger. 

LEMON ICE. 
Mrs. E. A. Lord. 
Boil one quart of water with three-fourth pound of 



ICES, CREAMS, ETC. 



219 



sugar, add the juice of three lemons, strain and freeze. 
When partly frozen add the beaten white of one egg. 

ORANGE ICE. 

Mrs. E. A. Lord. 

Twelve large oranges, one pint of sugar, one quart 
water, one tablespoon gelatine, white of one egg. Pre- 
pare the same as for pineapple ice. 

PINEAPPLE ICE. 

Mrs. E. A. Lord. 

Three lemons, one can sliced pineapple, one and 
one-half pints sugar, two quarts water, one large table- 
spoon gelatine, whites of two eggs. Soak gelatine in 
a little water two hours. Boil water and sugar five 
minutes and set aside to cool. Chop the pineapple 
fine. Use it this way or strain out the juice as you like 
best. Mix lemon juice, syrup and gelatine, strain. Add 
pineapple and freeze. When nearly frozen add the 
beaten whites of two eggs. 

PINEAPPLE ICE. 

Mrs. Earnest Brady. 
Six lemons, can shredded pineapple, one and a half 
pint of sugar, one ounce of gelatine. Make a syrup of 
gelatine, lemons and sugar, strain this, then freeze. 

PINEAPPLE ICE. 
Mrs. Clarence Buck. 
One quart water, two-thirds pint of sugar, the juice 
o f f one and one-half lemons, strain. The juice from 
one can of grated pineapple. When partly frozen add 
the beaten white of an egg. To make more, double all 
the recipe except pineapple. 

RULE OF THREE ICE. 

Mrs. B. D. Parsons. 
Three oranges, three lemons, three bananas, three 
apricots (or one-half can of peaches instead of apri- 
cots), three cups sugar, three cups boiling water. Cut 
oranges and lemons in half and scoop out the pulp, 
sift the bananas and apricots, cook the water and sugar 



220 



ICES, CREAMS, ETC. 



fifteen minutes, freeze all together, but do not freeze 
too hard. Serve in cups in the middle of the dinner 
or as an ordinary ice. 

WATERMELON ICE. 

Remove the seeds from a ripe water melon and. with 
a spoon or fork, chop lightly into small pieces. Add 
the juice of one lemon and one-half pound of powder- 
ed sugar. Put mixture in freezer and freeze as you 
would ice cream, turning slowly for fifteen minutes, 
when mixture will be like snow. Serve in tall glasses. 

IRISH MOSS. 

Rinse well and soak a losely packed half cup of moss 
in cold water to cover, a quarter of an hour, drop into 
one quart of milk, cook one-half hour and strain. 
Mould and serve with sweetened cream. A square of 
melted chocolate with two level tablespoons of sugar 
may be added to the moss. 

COFFEE JELLY. 

Put one-half box of gelatine in one-half cup of cold 
water for half an hour. Pour on two cups of strong 
or black coffee, boiling hot. and stir until the gelatine 
is dissolved. Add seven-eighths cup of boiling water 
and three-quarters cup of sugar. Strain and pour into 
molds that have been rinsed in cold water. Serve with 
thin cream. 

GELATINE JELLY. 
Mrs. Ida Weir. 
Mrs. J. L. Gainer. 

A half box gelatine dissolved in one pint warm 
water, add one quart boiling water, two and a half 
cups sugar, one tablespoon citric acid dissolved in a 
little cold water ; boil twenty minutes ; flavor with ba- 
nana essence. It can also be used for a salad by pour- 
ing over ripe fruit, bananas sliced, green grapes, or- 
anges, etc. Let stand twenty-four hours on ice be- 
fore using. 



ICES. CREAMS; ETC. 



221 



LEMON SPONGE. 

Soak one-half box of gelatine in one-half cup of 
cold water for half an hour ; pour on two cups of boil- 
ing- water and stir well. Add two cups of sugar and 
the juice of three lemons. Strain and cool until the 
liquid begins to thicken ; then put in the whites of four 
eggs and beat steadily until the jelly has become like 
a white snow. Pour into molds and set away to chill. 

MAPLE BISOUE. 
Bessie Myrl White. 

One quart cream, two eggs, one cup maple syrup. 
Boil yolks and maple syrup and let soak. Whip cream, 
also whites of eggs, mix a'fl together and put in 
moulds. Cool and freeze. 

MAPLE MOUSEE. 

Mrs. C. M. Huey. 

Mix together two cups of thick cream and one cup 
of maple syrup. Whip until the mixture is thick to the 
bottom of the dish. Turn into a well chilled mould, 
and pack in equal parts of ice and salt, and let stand 
four hours. 

MAPLE MOUSEE. 

Mrs. Frances Hubbard. 
Miss Shields. 

Mrs. D. W. Baxter, Rochelle. 

One cup of maple syrup. Cook until it threads ; do 
not stir ; pour boiling syrup over well beaten yolks of 
four eggs. When cool add one quart of cream well 
whipped and freeze. 

STRAWBERRY MOUSEE. 

Mash and strain one quart of strawberries, add one- 
fourth box of gelatine dissolved in one-fourth cup of 
water, cool, and as it begins to thicken add a quart of 
thin whipped cream. Peaches, bananas and pineapples 
may be used the same way. Sweetening to taste. 



222 



ICES, CREAMS, ETC. 



NESSELRODE PUDDING. 
Mrs. Eliza Smith. 

One pint almonds blanched, and one pint chestnuts 
blanched, and pounded into a paste ; one pint cream, 
one pint pineapple, ten yolks of eggs, one-half pound 
candied fruit, one tablespoon of vanilla, one pint wat- 
er, one pint sugar. Boil sugar, water and pineapple 
juice twenty minutes. Beat yolks and stir into this. 
Put the pan in which this mixture is into boiling wat- 
er, beat until it thickens. Place in a pan of cold water, 
beat ten minutes, mix with cream, rub through a sieve. 
Add fruit and pineapple, cut fine. Mix all together. 
Add one-half teaspoon salt, vanilla. Freeze like ice 
cream. 

PINEAPPLE FLUFF. 
Mrs. I. E. Burtnette, Joy, 111. 

One cup grated pineapple, one-half cup chopped . 
walnuts, one-quarter pound marshmallows, one- 
half pint whiped cream. Cut marshmallows 
into quarters, mix with nuts and pineapple. 
Whip cream, add half to above. Mix thoroughly. 
Heap remainder of cream on top. Dot with candied 
cherries. 

PINEAPPLE TAPIOCA. 
Mrs. Blanche Wells Clark Pittsburg. 

Soak one cup of tapioca over night in plenty of 
water. Drain off water. Add half cup water and half 
the juice of a can of pineapple, and the juice of two 
lemons. Let cook until clear; add one and one-half 
cups sugar and the pineapple. Let come to boiling 
point, then add whites of three eggs, well beaten. 

GREENGAGE SHERBET. 
Mrs. Silas Porter, Topeka, Kas. 

One quart can of greengage plums, one quart water, 
one pint sugar, one pint cream. Put water and sugar 
together on the stove and let come to a boil. After 
cooling add the plums, which have been pitted; put in 
the freezer and when nearly frozen add the cream 



ICES, CREAMS, ETC. 



223 



which has been whipped, then finish freezing and 
pack. 

LEMON SHERBET. 
Miss Alice Duer. 

One quart new milk, one pound sugar, five lemons, 
three eggs. Boil the milk with the lemon rinds, add 
the sugar, and when cold put in freezer and partly 
freeze. Then add juice of five lemons, slightly sweet- 
ened, and the whites of three eggs beaten stiff. Freeze 
hard. 

LEMON SHERBET. 

Mrs. H. R. MonV,. 

To two quarts of rich milk add the juice of four 
lemons and two cups of sugar. Freeze smooth. 

MILK SHERBET. 

Use above recipe, with either lemon juice or juice 
from a can of pineapple, adding* juice after milk is 
partly frozen. 

FROZEN PUDDING. 
Mrs. L. Marks. 

Two cups granulated sugar, two eggs, two table- 
spoons gelatine, one-half cup flour, one quart cream, 
one pint milk, three-fourths pounds candied fruit, one 
spoon vanilla. Dissolve flour in a little milk, add 
sugar and eggs and add the milk boiling hot. Cook 
in double boiler twenty minutes, then add gelatine 
which has soaked two hours, and set away to cool. 
Freeze ten minutes, then add fruit, and finish freezing. 

ICE PUDDING. 
Mrs. A. B. Seaman, Denver, Col. 

Put one-half box of Cox's gelatine to soak in 
enough water to dissolve. Separate eight eggs, beat 
the yolks very light with a cup of granulated sugar. 
Add the juice of two lemons and four oranges. Put 
the mixture on the stove and let it get heated through, 
then pour in gelatine and let boil one minute, stirring 
constantly. Set off to cool and when lukewarm add 



224 



ICES, CREAMS, ETC. 



the beaten whites of eggs, mix well. Grease a mold. 
Put in a layer of pudding ; when cold a layer of maca- 
roons, then the rest of mixture. Serve with whipped 
cream. Use two dozen macaroons. Serves twelve 
people. 

OHIO PUDDING. 
Miss Emma C. Snyder. 

Custard: Two> quarts of milk, six eggs, two table- 
spoons corn starch, one cup sugar, a pinch of salt, one 
tablespoon vanilla ; add to this one quart whipped 
cream, one pint each of preserved or candied cherries, 
pineapple and strawberries. Let custard cool before 
adding cream and fruit. Freeze as ice cream. 

RASPBERRY SNOW. 
Mrs. Frank M, Hallam. 

One box gelatine soaked in two cups cold water ; 
add two cups boiling water, the juice of two lemons 
and two cups of sugar. Stir well together until dis- 
solved, then strain and set aside to cool until about as 
thick as cream. Stir in whites of three eggs (beaten), 
carefully rope in one and one-half cups raspberries. 
Pour in your mold, set away to cool and serve with 
whipped cream. 

A DELICIOUS DESSERT. 
Mrs. Guy Stapp, Chicago. 

One-half cup of gelatine, fill cup with cold water and 
let soak until dissolved. One can of grated pineapple 
and one cup of sugar. Cook till sugar is dissolved, 
and gelatine while hot, and cool. When cool add 
juice of one lemon, candied cherries and nutmeats, and 
beat with egg beater. Have ready one pint of whipped 
cream, stir in lightly and pour in mold. 

A PRETTY DESSERT. 
Mrs. F. Foster. 

Grate pineapple in a dish, cover with a meringue 
heaped up and browned and put candied cherries on 
top for a garnish. 



ICES, CREAMS, ETC. 



225 



SNOW DESSERT. 

Soak one-fourth cup of gelatine in one-fourth cup 
of cold water, one hour. Pour on one cup ot boiling 
water and stir till dissolved, add one cup of sugar and 
four tablespoons of lemon juice. When cool, beat till 
frothy, and add beaten whites of three eggs. Serve 
with a custard sauce. 

SALPICON OF FRUITS. 
Mrs. F. Foster. 
Mix together lightly an equal portion of orange 
pu'ip, bananas cut into one-half inch dice, and grapes 
cut in two, the seeds removed. Add sugar, if neces- 
sary, and a little lemon juice. Serve in half orange 
skins. 

CARAMEL SAUCE. 

Melt one cupful of sugar in a spider, stirring it all 
the time, allowing it to become a delicate brown ; add 
three-fourths of a cupful of hot water, b'lending till 
smooth, and a tablespoon each of butter and flour 
rubbed together. Cook together four minutes. 

CHOCOLATE SAUCE. 
Mrs. Melville Brewer. 
Two and one-half cups of sugar, three and one-half 
cups of hot water, two tablespoons of cornstarch, five 
squares of Bakers' chocolate. Boil sugar and water a 
few minutes, add the cornstarch dissolved in cold 
water. Cook two or three minutes and add chocolate 
melted. Serve hot over vanilla ice cream. 

CHOCOLATE SAUCE. 
Mrs. W. S. Holliday. 

Mix two ounces of grated chocolate and two cups of 
sugar ; add two tablespoons of butter, half cup of 
water and an inch piece of cinnamon bark. Cook to 
the soft ball stage ; remove the cinnamon and pour hot 
cream over each serving of cream. The sauce will 
candy upon the cold cream. Chipped nuts may be first 
sprinkled over the cream. 

For a gallon freezer about three pints of coarse rock 



226 



BREAKFAST DISHES 



salt to twelve quarts of ice. Put in layers, press down, 
cover the place where moulds join with cloth dipped 
in wax or suet to keep out salt. 



BREAKFAST DISHES. 

' And then ro breakfast with what appetite you have." 

—Henry VIII. 



BREAKFAST DISH. 

Squeeze the juice of a good sized lemon over three 
or four sliced bananas. Pour over this a gill of ice 
water and a half cup of sugar. Put in cold place for 
half an hour. 

DELICIOUS BREAKFAST DISH. 

Boil a large souo bone of beef until the meat is ten- 
der, remove the meat from the bone and chop fine, 
season with pepper and salt, being careful to discard 
gristle and small bits of bone. A dash of cayenne and 
a suspicion of onions if iiked. Return the chopped 
meat to the soup in which it was biled. Boil again 
and thicken with corn meal to the consistency of mush. 
Pour out into a long, deep pan, cool and cut in slices, 
and fry in butter a light brown. Serve hot. Can be 
eaten plain or with jelly. 

CORK MEAL GRIDLE CAKES. 
Mrs. J. H. Hanley. 

One pint sour or butter milk, one level teaspoon of 
soda, one level teaspoon salt, one egg, or more, the 
whites beaten separately, corn meal to make as thin 
a batter as can be fried. A little sour cream is an im- 
provement. Cse no flour. 



BREAKFAST DISHES 



227 



RICE BATTER CAKES. 

Mrs. Mary A. Frantz. 

Three teacups buttermilk or other sour milk, four 
eggs, salt, one tumbler cooked rice. Beat eggs thor- 
oughly, make all into a batter the usual thickness of 
batter cakes, add one teaspoon soda dissolved in warm 
water. 

SOUR MILK BATTER CAKES. 

One pint of sour milk, one teaspoon of soda, two 
eggs, salt, flour to make a medium thick batter. Fry 
quickly. Half corn meal may be used with the flour. 

SWEET MILK BATTER CAKES. 
Mrs. W. C. Tubbs, Kirkwood. 

One cup of flour, one heaping teaspoon of baking 
powder, pinch of salt, one tablespoon of butter, one 
egg. Stir egg, butter, salt and flour together, milk 
enough to make the batter suitable to bake. 

BUCKWHEAT CAKES. 

Mrs. M. B. Sexton. 

Take equal parts corn meal and buckwheat, or small 
part graham, and warm water to make rather thick 
batter. Add one-half yeast cake dissolved in a little 
warm water. Rise over night. In morning take out 
bowl of batter. Thin remainder with hot water, salt 
and soda as needed. Bake on hot griddle. Next 
evening use bowl of batter reserved — to raise for next 
morning. By occasionally adding one-quarter cake 
of yeast and making batter rather thick at night, you 
can have cakes as long as desired. Cooked oatmeal 
or other cereals, or rice or hominy improves them, or 
three or four cold cakes left from morning. Cream 
and sugar are excellent on them, and healthful. A 
little molasses makes them brown better. 

SHREDDED WHEAT BISCUIT FOR BREAK- 
FAST. 

Warm the biscuit in the oven to restore crispness, 
don't burn, pour hot milk over it, dipping the milk over 



228 



BREAKFAST DISHES 



it until the shreds are swollen ; then pour a little cream 
over the top of the biscuit. Or, serve with cold milk 
or cream, according to individual taste. 

SHREDDED WHEAT BISCUIT WITH STRAW- 
BERRIES. 

Prepare berries as for ordinary serving. Warm 
biscuit in oven before using. Cut or crush oblong cav- 
ity in top of biscuit to form basket. Fill the cavity 
with berries and serve with cream or milk. Sweeten 
to tasfe. Peaches, blackberries, raspberries, blue ber- 
ries, pineapple, bananas and other fruit, fresh or pre- 
served, can be served with shredded wheat biscuit in 
the same way. 

COFFEE BREAD. 
Miss Jennie Mitchell. 
One cup bread sponge, one -cup milk, one egg, two 
tablespoons sugar, three teaspoons butter. Mix stiff 
dough with spoon. Let stand as for bread, when light 
spread in pans and raise again, then cover with one 
beaten egg, two tablespoons butter, with enough sugar 
and cinnamon to make stiff paste. 

CORN BREAD. 
Mrs. Emma Gregg Craig. 
Two cups corn meal, sifted ; one cup flour, two 
eggs, two cups sweet milk, four teaspoons melted but- 
ter, one tablespoon sugar, two teaspoons yeast pow- 
der ; add a little salt. 

CORN BREAD. 

Sift two cups of yellow corn meal, pour over a cup 
of scalding hot milk in which an even teaspoon of soda 
has been dissolved, and beat well. When cool add one 
cup sour milk, two eggs beaten light and two heaping 
tablespoons sugar, and saltspoon of salt. Beat thor- 
oughly and pour into hot buttered iron spider. Bake 
at once. It is improved by pouring in the center, 
just before placing in the hot oven, a cup of rich sweet 
milk. Do not stir. This will form veins of creamy 
substance and adds to its delicacy. 



BREAKFAST DISHES 



229 



CORN BREAD. 
Mrs. Mabel Hanna Porter. 
One tablespoon butter and one tablespoon sugar 
rubbed to a cream. Add two eggs and beat well, add 
one-fourth teaspoon salt and one cup of sweet milk 
and mix thoroughly, sift one cup flour, one cup corn 
meal and three teaspoons baking powder several times 
and add to the above mixture. Use a Dover egg beat- 
er and beat until light. Grease baking pan and bake 
twenty minutes. 

CORN BREAD. 
Mrs. E. E. Merridith. 
One pint buttermilk one-half teaspoon soda, one 
egg, two tablespoons of lard or butter, meal to make a 
thin batter. Bake in a quick oven. 

SPOON CORN BREAD. 
Mrs. E. A. Sturtevant. 
Ingrediments. One cup corn meal, two heaping tea- 
spoons baking powder, one teaspoon salt, two eggs, 
three cups milk. Stir into meal, baking powder, salt 
and the unbeaten eggs. Then add one cup of milk 
slowly, pour in the other two cups and bake in a hot 
oven just twenty minutes. The mixture should be 
stirred as little as possible and baked in a two quart 
pan. Serve hot with plenty of butter. 

CORN GEMS FOR BREAKFAST. 
Mrs. J. E. Miller. 
Sift one cup flour, and one cup corn meal into pan 
with teaspoon baking powder, into this drop one egg, 
one-half teaspoon salt, and one-half cup of sugar, put 
in tablespoon of butter and enough milk to make a 
thick batter. Put in gem pans in a hot oven and bake. 

WHEAT CAKE. 
Mrs. Oell French. 

Two eggs beaten light, or the yolks of three, one 
cup each of sour cream, sour milk and sweet milk, one 
generous tablespoon melted lard and butter, one 
scant teaspoon soda, little salt and flour' to thicken. 



230 



BREAKFAST DISHES 



CODFISH BALLS. 

One quart of raw potatoes cut in half, one pint of 
picked up codfish boiled together and until potatoes 
are done, pour off water, mash ; add one egg and one 
tablespoon butter. Drop from spoon into boiling fat 
and brown. Cold boiled potatoes and left over fish 
may also be used. Cream is an improvement. 

CROQUETTES OF COLD STEAK. 
Mrs. P. P. Gilbert. 

Take bits of cold steak and mince very fine. Add 
three or four chopped cold potatoes. Season with pep- 
per and salt. Mix this thoroughly and then add a 
beaten egg. Press into cakes, roil in cracker crumbs 
and fry in hot lard. 

GOLDEN BALL FRITTERS. 

Sift half a cup flour into half cup milk and three 
level tablespoons of butter scalding hot. Stir until the 
mixture leaves the side of the pan. Add a grating of 
lemon. Remove from the fire and beat in two eggs, 
one at a time. Shape with two spoons and fry in deep 
fat. Serve hot, roiled in powdered sugar. 

OATMEAL FRITTERS. 

One quart of cold oat meal, one cup cracker crumbs, 
two eggs and one-half teaspoon salt. Drop in lumps 
in hot butter or drippings and shape into patties with 
the spoon. Chopped apples and other fruit may be 
added. 

GRAHAM GEMS. 
Mrs. C. E. McGowan. 

One-half cup sugar, tablespoon butter, one cup sour 
milk, one egg, one teaspoon soda in milk, one cup of 
Graham flour. 

WHEAT GEMS. 
Mrs. S. S. Hallam, 

Cream, one tablespoon butter with three of sugar, 



BREAKFAST DISHES 



231 



add one cup sweet milk, one egg, beaten separately, 
one-half teaspoon salt, and two heaping spoons baking 
powder sifted with flour. Stir in enough flour to make 
a stiff batter. Fill hot buttered gem pans half full and 
bake in a quick oven. 

WHOLE WHEAT FLOUR (or Graham) GEMS. 
Cora S. Shultz. 

Two eggs beaten separately, very light, add to the 
yolks one pint of sweet milk, one teaspoon of salt, two 
cups of whole wheat (or Graham) flour, in which has 
been mixed two teaspoons baking powder. Add whites 
last and bake in gem irons or pans in a quick oven. 
This, if baked in shallow gem irons, makes nearly two 
dozen gems. If Graham flour is used, it is test to use 
one-half white flour instead of ali Graham. 

THANKSGIVING HASH. 

Take a dish suitable for the table, place a layer of 
bread crumbs in the bottom, then a layer of chopped 
turkey, next a layer of oysters, so on until the dish is 
filled, pour over one pint of cream sauce, bake quickly 
for twenty minutes. 

BROWN POTATO HASH. 

One quart cold cut boiled potatoes, one pint white 
sauce. Simmer potatoes in sauce, then fry. Turn 
when brown. 

MUFFINS. 
Mrs. W. C. Tubbs, Kirkwood. 

Two tablespoons of sugar, two tablespoons of but- 
ter, one egg, one cup of sweet miik, pinch of salt, two 
cups flour, two teaspoons of baking powder. Bake in 
muffin rings. 

CORN MEAL MUFFINS. 

Two tablespoons butter, two tablespoons sugar, one 
and a half cups of flour, one-half cup corn meal, one 
full cup milk, two teaspoons baking powder, two eggs, 
salt. Beat eggs separately, mix same as cake. 



I 
I 



232 BREAKFAST DISHES 



A SIMPLE AND DELICIOUS MUFFIN. 
Mrs. J. W. Matthews. 

Take a piece of butter the size of an egg, mix with 
it one tablespoon white sugar, add one egg, three- 
fourths teacup sweet milk, one large pint flour with 
one teaspoon baking powder. Put into a well buttered 
pie pan of muffin rings. Bake one-half hour in a mod- 
erate oven. It may be made of graham flour wholly 
or in part. 

SOUR MILK MUFFINS. 
Miss M. E. Hazen. 

One quart of thick sour milk, with cream, two well 
beaten eggs, one teaspoon soda, beaten in the milk to a 
froth, add a little pinch of salt. Stir in flour enough 
to make a thick batter. Bake on the griddle. 

TWIN MOUNTAIN MUFFINS. 
Mrs. R. A. Wilson. 

One-third cup butter, one-fourth cup sugar, cream 
together, one-fourth teaspoon salt, add one egg well 
beaten, three-fourths cup milk, two cups sifted flour, 
four teaspoons baking powder. Bake in hot greased 
gem pans about twenty-five minutes. 

WHEAT MUFFINS. 
Mrs. Ella Hoyt, Kansas City. 

Butter the size of an egg, a pinch of salt and a tea- 
spoon of sugar, one egg (beaten separately), one cup 
of milk, two cups flour and two teaspoons of baking 
powder. Mix the above in the same manner as for 
cake. One cup of blueberries added makes an agree- 
able change. 

POPOVERS. 
Mrs. John C. Allen. 
One egg, one and one-half cups flour, one and one- 
half cups milk and pinch of salt. Bake in hot irons 
in very hot oven about twenty minutes, serve immedi- 
ately. 



BKEAKFAST DISHES 



233 



PUFF OVERS. 
Mrs. Fred Wildemuth. 

Yolks of two eggs well beaten, three-fourths 
cup sweet milk, one teaspoon melted butter, one-half 
teaspoon sait, one teaspoon sugar, one and one-half 
cups flour, two teaspoons baking powder, whites of 
eggs. Bake in gem tins. 

MOCK SAUSAGE. 

Soak dry bread in water. Chop equal amount of 
any kind of cold meat fine. Season with salt, pepper 
and sage. Make in little cakes and fry. 

BREAKFAST SCONES. 

Mix as for biscuit two heaping teaspoons of baking 
powder, one scant quart of flour, salt and two table- 
spoons butter. Cut into this with a knife one pint of 
unskimmed milk. Roll one-fourth of an inch thick. 
Cut in rounds, put in a shallow pan, not letting them 
touch and place in a hot oven. When done tear open 
and put a piece of butter in each one. Serve at once. 

SCRAPPLE OR PANHAS. 
Miss Eliza Moses. 
Mrs. L. M. Gates. 

Take a hog's head, heart, tongue and part of the 
liver. Cleanse and soak in salt and water for twenty- 
four hours. Put on to boil in cold water ; cook until 
easily removed from the bones ; chop fine ; season 
highly with salt, pepper and sage. Strain the liquor 
in which they were boiled. Return the meat to the 
liquor ; place on stove ; thicken with corn meal and a 
teacup of buckwheat flour until the consistency of 
mush. Mold and fry like mush. Will keep all winter 
by covering with hot lard. 

SCRAPPLE. 

Boil two or three pounds of sausage for fifteen min- 
utes in two quarts of water. Add corn meal and salt 
and cook forty minutes. Pour in deep dish when cold. 
Slice and fry as mush. 



234 



BREAKFAST DISHES 



CREAM TOAST. 

Boil sweet cream with small piece of butter, salt; 
or use milk, more butter and a little flour. Bring to 
table in pitcher and pour over toast as it is served. 

FRENCH TOAST. 

Beat one egg in a shallow dish, add one teaspoon 
of sugar, a pinch of salt, and one cup of milk. Soak 
six slices of stale bread in the custard. Drain and 
brown them on each side on a weli-buttered griddle. 
Spread them with jelly or marmalade, and pile lightly 
on a dish. Serve at once. 

HAM' TOAST. 
Mrs. P. Foster. 

Cut rounds of bread with cake cutter, toast a deli- 
cate brown, butter, and arrange in order on a dish. 
Have ready one pound of cold ham finely minced, 
mixed with the beaten yolk of an egg ? four tablespoons 
of cream and a very little cayenne pepper. Heat it and 
spread on toast. Milk may be used instead of cream 
if one-half teaspoon of butter is added when heating. 

SALMON ON TOAST. 

Heat a can of salmon, season with pepper and salt, 
and place on thin slices of buttered toast, heat a large 
coffee cup of milk or cream, salt and thicken a little 
with flour; if milk is used add a piece of butter and 
pour over fish and toast. 

SNOW FLAKE TOAST. 
Mrs. James French. 

Heat to boiling one quart milk to which one-half 
cup of cream and a little salt have been added. Thick- 
en with a tablespoon of flour rubbed smooth in a little 
cold milk. Have ready the whites of two eggs beaten, 
to a stiff froth and when the sauce is cooked, turn 
a cup of it on the beaten egg, stirring constantly so it 
will form a light, frosty mixture, to which add the rest 
of the sauce. Keep hot but not boil and serve on 



1 



BKEAKFAST DISHES 235 



slices of zwieback or toast, moistened with milk or hot 
water. 

WAFFLES. 

One pint sweet milk, three eggs, well beaten, one 
teaspoon baking powder, salt, flour to make batter, 
one tablespoon melted butter, added last thing. Bake 
on hot, well greased waffle irons. Serve with hot 
maple syrup. 

WAFFLES. 
Mrs. C. M. Huey. 

One egg well beaten, two cups sour milk, one-half 
teaspoon salt, one teaspoon sugar, one level teaspoon 
soda. Beat all thoroughly. Add one tablespoon 
melted butter, and three cups sifted flour. Beat vigor- 
ously. 

WAFFLES. . 
Mrs. L. J. Menold, Princeton, 111. 

Two eggs beaten separately, one teaspoon salt, one 
teaspoon sugar, one pint milk, one tablespoon melted 
butter, two teaspoons baking powder, flour to make 
reasonably thick batter about like cake batter. Add 
whites of eggs last. 



EGGS. 

"Things well done 
And with a care exempt themselves from fear." 

Henry VIII. 



EGGS. 

Three minutes will boil them soft, i-ive minutes 

will cook whites hard, but not yolks. Eight minutes 
will cook both. 



236 



EGGS 



CREAMED EGGS. 
Mrs. J. B. Miles, Omaha, Neb. 

Chop fine the whites of six hard boiled eggs. Have 
a large cup of milk hot. season with salt, pepper and 
butter, thicken with a teaspoon of flour. Add the 
chopped whites to this. Pour over squares of toast 
arranged on a hot platter. Put the yolks of the eggs 
through a ricer over the top. Serve hot. 

BAKED EGGS. 
Mrs. W. Q. Bell. 

Delicious : — Twelve eggs, boil hard, cut in two. take 
the yolks and mash fine, add a large spoon of butter, 
one cup powdered crackers, one and one-half cups 
milk, season with pepper and salt ; put the whites in 
a baking dish, pour this mixture over and bake fifteen 
minutes. 

BAKED EGGS. 
Mrs. J. G. Parshall. 

Grate cracker crumbs in gem pans, place an egg in 
each, sprinkle with crackers. Add butter, milk, salt 
and pepper. Bake until the eggs are slightly cooked. 

EGGS BAKED IX GRAVY. 

Take chicken gravy, making it thin and season well. 
Put it into a baking; dish and drop into it as many eggs 
as will cover the bottom of the dish. Sprinkle bread 
crumbs over top and bake in a hot oven. Serve on 
slices of toast. 

BEAUREGARD EGGS. 

Baked omelet with the addition of one tablespoon 
of lemon juice in sauce, and using one tablespoon of 
butter and same of flour. 

DEVILED EGGS. 

Boil eggs hard,, cut in two and slip out the yolks. 
Mash yolks fine, season to taste with pepper, salt, 
salad oil. butter, vinegar and mustard, and press back 
into the white. Pin two halves together with tooth- 



EGGS 



237 



picks. Wrap each one in waxed paper. Nice for 
picnics. 

Or — add grated horse-radish, mixed with vinegar, 
season liberally with butter, salt and pepper. Place 
sprig of parsley and half a stuffed olive on each half 
egg and serve in bed of parsley. 

Or — chopped pickles and ham or chicken may be 
added to the yolks. 

GOLDENROD OR ITALIAN EGGS ON TOAST. 

Mrs. W. H. Woods. 
Mrs. Harriet Dryden Boulson, Los Angeles, Cal 
Boil three eggs twenty minutes, separate the yolks 
and white and chop whites fine. Toast four slices of 
bread and cut into trianlges. Make a white sauce. 
Stir the chopped whites into it and when hot pour over 
part of the toast. Put yolks through a fine strainer 
over the whole and garnish with a border of toast 
points and parsley. 

LUNCHEON EGGS. 

One-half cup stale bread crumbs cooked in one-half 
cup milk. When soft stir in one cup minced boiled 
ham, highly seasoned with cayenne and mustard. 
When cold add beaten raw egg. Roil hard boiled eggs 
in this mixture, rolling around till well covered. Then 
roll in dry bread crumbs and fry delicate brown in 
deep fat. Garnish. Fine for picnics. 

LUNCHEON EGGS NO. 2. 

Put eggs on to boil in cold water. Boil ten minutes. 
Remove shell, cut in two lengthwise. Pour over 
these a cream sauce made of one tablespoon flour, two 
tablespoons of butter and one cup milk. Garnish 
with thin slices of crisp bacon. 

EGG NESTS ON TOAST. 

Prepare eggs as above and serve on plain toast or 
toast spread with minced ham. 

EGG MUFFINS. 
Laura B. Hamilton. 
Two eggs, two cups milk, two cups flour, one tea- 



238 



EGGS 



spoon salt. Bake in a quick oven so that a crisp 
brown crust is formed on ail sides. No baking pow- 
der needed. Make the batter thinner than for cake 
and bake in gem pans. These muffins are easily di- 
gested and so are recommended for invalids. 

OMELET. 

Beat four eggs separately, into the volks put one 
cup of milk, one tablespoon of flour, salt and pepper 
last; add the whites of eggs, bake in a deep dish 
about ten minutes in a hot oven. 

Or — have ready a piece of butter in frying pan. 
When hot turn in the egg mixture, well beaten. As 
soon as it sets raise from the edge of the pan with a 
knife. Let it brown a little, then lap it over. Slip on 
a platter and brown a little, move in the oven. Serve 
hot. Schrimps or chopped parsley or jelly may be ad- 
ded just before serving. 

BAKED OMELET. 

Three eggs beaten separately, one cup milk, tea- 
spoon melted butter, pepper and salt, stirring in beat- 
en whites last. Turn into a hot buttered baking dish 
and bake for about five or ten minutes. 

HAM OMELET. 

Chop or grind scraps and small bits of cold ham. 
Put in a spider with very little water and some but- 
ter ; when warmed through pour over them three 
slightly beaten ep^s and lift and stir with a knife un- 
til the egg is set, but not dry. 

MRS. PRESIDENT McKINLEY'S OMELET. 

Separate the whites and yolks of four eggs, beat 
both well. To the yoiks add six tablespoons of milk, 
a pinch of salt, a dash of pepper, one-half teaspoon 
corn starch, one-half teaspoon baking powder. Add 
the whites. Have a bowl of gravy — any kind, turkey, 
roast beef, chicken or pork warming — put the omelet 
in a buttered pan, bake in a hot oven. When done, 
put on a warm platter and pour gravy over it. 



EGGS 



239 



SAVORY OMELET. 

Cut tender corn from two or three small ears. Take 
the seeds from a green sweet pepper. Mince finely 
half a cup boiled ham or the same of dried beef, which 
previously has been fried to a crisp ; add a pinch of 
mixed herbs ; salt to taste. Beat four eggs well and 
add a pint of sweet milk. Mix all together and fry in 
oil or butter or bake ten minutes in the oven. A table- 
spoon of corn starch dissolved in milk gives body to it. 

PANNED EGGS. 
Mrs. L. J. Menold, Princeton, 111. 

One cup of cold boiled ham chopped fine, one-half 
cup bread crumbs, moisten with little milk ; season to 
taste. Bake in buttered gem pans. Fill nearly full of 
mixture. Break egg on each one. Dust lightly with 
bread crumbs. Bake about ten minutes. 

PICKLED EGGS. 

Boil three or four dozen hard ; remove shells. To 
one quart of vinegar put allspice, ginger and two 
cloves of garlic. Boil, when spiced to taste pour over 
eggs. Nice for picnics. 

TO POACH EGGS. 

Have the water boiling hard. Drop egg in quickly. 
When firm enough to hold, remove with skimmer. A 
little vinegar added to the water makes them set 
quickly. 

POACHED EGGS. 

Serve poached eggs in slices of fried bread that are 
previously covered with the finest mince of hot 
(warmed over) meat, chicken or turkey. 

POACHED EGGS IN BROWN STOCK. 

Poach as in water using stock instead. Make sauce 
of stock and pour around the eggs garnished with 
sippets. 



240 



EGGS 



EGG PUFF. 

Beat the white stiff and put in wide mouthed cups 
or by spoonsful in deep plate. Make hollow in cen- 
ter and put in each the unbroken yolk. Set cups or 
plate in pans of boiling water, cover and cook three 
minutes. They may be placed for a minute in the 
oven. Serve with butter; pepper and salt. Chopped 
parsley adds to their appearance. 

SCALLOPED EGGS. 
Mrs. Matilda Reed. 

Eight eggs boiled hard, cracker crumbs, one tea- 
spoon butter, milk. Into a well buttered pan, put a 
layer of the cracker crumbs, then a layer of the eggs 
sliced, butter, salt and pepper., and so on until pan is 
full. This will serve six people. 

EGG SOUFFLE IN CASES. 

Scald one pint of milk. Wet one-half cup of flour 
and one-fourth cup of sugar (mixed together) with a 
little cold milk and stir it into the hot milk. Let it 
cook until it thickens and is smooth, stirring constantly 
then add one-fourth cup of butter. When well mixed 
stir it into the well beaten yolks of five eggs. Just be- 
fore the dinner is served add the whites, which have 
been beaten stiff, and bake in paper cases or small 
cups in a hot oven about twenty minutes, placing the 
cups in a pan of hot water while they are cooking. 
Serve with creamy sauce. 

STUFFED EGGS. 

Boil eggs hard, when done peel and cut in halves ; 
take out the yolk, mash, add the same amount of boiled 
chopped ham, a dash of pepper and enough cream to 
make the mixture moist; stuff the eggs and place the 
halves together; roll in egg, then in the cracker 
crumbs, and fry quickly in very deep fat, lard or drip- 
ping. 



/ 



EGGS 



241 



EGGS SUR LE PLAT. 

Beat two eggs separately, spread upon the platter, 
then drop as many eggs upon this as are required at 
the meal ; season with salt and pepper ; sprinkle over 
with cracker crumbs, and place in a hot oven for a 
few moments, when it is ready for the table. 

EGG TIMBALES. 
Miss Irene Warren, Chicago. 

Four eggs beaten slightly, one-half teaspoon of salt, 
ten drops onion juice (may be omitted), pepper and 
teaspoon of chopped parsley may be added. Add 
gradually one cup of milk. Pour into timbale moulds 
or gem pans. Set in pan of hot water in moderate 
oven and bake till eggs set. Turn on hot platter and 
pour around them tomato sauce made of one-half can 
of tomatoes heated and rubbed through a strainer, 
one tablespoon of butter and one heaping tablespoon 
of flour rubbed together till smooth. Pour over this 
mixture the heated tomatoes, stirring carefully, season 
and cook a few moments. Garnish with parsley. 

VEAL CAKE WITH EGGS. 
Edith Philhower. 

Boil six or eight eggs hard. Cut the yolks in two, 
and lay some of the pieces in the bottom of a small 
baking dish, then add a layer of cold chopped meat, 
veal or ham, or both, chopped parsley, salt and pepper. 
Then another layer of eggs, meat, etc., until the dish 
is almost filled. Place a tablespoon or more oil butter 
on the top, and put enough water to cover the meat. 
Bake an hour. Press close together with a large 
spoon. Serve when cold. 

TO KEEP EGGS. 
• Mrs. W. T. Leader. 

Two pints of slack lime and one pint of coarse salt 
to one pail of water. Stir it well together, then drop 
the eggs into it carefully, the little end down. This 
will keep the eggs all winter. 

To boil cracked eggs, put a teaspoon of vinegar in 



242 



PICKLES, CATSUPS. ETC. 



the water, and however badly cracked the egg will not 
boil out. 

When buying eggs, select those whose shells are 
rough. A smooth, glossy shell is a sign that it has 
been in the nest too long. 



PICKLES, CATSUPS, ETC. 

"I'll warrant there's vinegar and pepper in it." 

— Twelfth Night. 



PICKLED APPLES. 
-Mrs. J. Shultz. 

Peel ripe, hard, sweet apples, cut in halves and core. 
To a peck take about two quarts vinegar and four 
pounds sugar, half an ounce each of mace, cloves, all- 
spice, all unground, a few grains of pepper and a little 
salt. Boil vinegar and sugar together, skim well, put 
the spices in a thin muslin bag and add to the vinegar, 
then put in the apples. Place over the fire and stew 
slowly till the apples are soft. Take out apples, let 
vinegar boil down and pour it over the fruit; cover 
and put away. Peaches may be treated the same way; 

BEET PICKLE. 

One quart of chopped boiled beets and one quart of 
cabbage chopped fine, one-half cup of chopped onions, 
one of grated horseradish, two cups sugar, one table- 
spoon salt, one teaspoon of black pepper and big pinch 
of cayenne. Mix and cover with cold vinegar. Put 
in glass jars. 

PICKLED BEANS. 

Boil about three minutes, drain, put on fresh water, 
salt, cook until nearly done ; drain. Vinegar to cover, 
allowing one cup sugar to a quart of vinegar, a pinch 



PICKELS, CATSUPS, ETC. 



243 



of tumeric, spices may be added. Let come to a boil 
and pour over beans and can. 

RED CABBAGE. 
Cut cabbage thin and long. Pack in layers with 
salt between. Put on weight and let stand twenty- 
four hours. Drain and pour over cider vinegar with 
mixed spices. Put on weight. 

CANTALOUPE PICKLES. 

Pare, cut in slices for serving. Boiled in lightly salted 
water 10 minutes. To 7 pounds fruit allow one quart 
of vinegar, three pounds of sugar, three pieces stick 
cinnamon, one ounce each allspice and cloves. Boil 
sugar, vinegar and spices together ten minutes, add 
the sliced melon and cook five minutes. Take out the 
fruit with a skimmer, and pack in jars. Cook the 
syrup ten minutes longer and pour over fruit in jars. 
Preserved ginger may be added. 

COLD CATSUP. 
Bettie Moore. 

Take one-half peck of ripe tomatoes, peal and cut 
fine, one pint grated horse radish, one small teacup of 
salt, one teacup of white and black mustard seed mix- 
ed, two tablespoons black pepper, two red peppers 
chopped fine, two or three stalks of celery, one cup 
chopped onions, one teaspoonful each of ground cin- 
namon and cloves, one cup sugar, one quart vinegar, 
stir and keep in glass can or jar. 

GOOSEBERRY CATSUP. 
Edith Philhower. 
Seven pounds of ripe gooseberries, four pounds of 
sugar, one pint of best cider vinegar and two ounces 
each of ground cloves and cinnamon (tied in a piece 
of muslin), boil all together for three hours. Seal 
while hot in fruit jars. 

TOMATO CATSUP. 
Miss Adaline P. Holt. 
Half bushel of ripe tomatoes, peel, slice and stew in 



244 



PICKLES, CATSUPS, ETC. 



their own liquor until soft, then rub through a sieve 
fine enough to retain the seeds. Bring to a boil and 
add four ounces salt, three ounces ground black pep- 
per, one ounce of cinnamon, one-half ounce ground 
cloves, and a drachm of cayenne pepper, one teacup 
sugar, one quart good cider vinegar. Boil down un- 
til thick, stirring ali the time to prevent burning. 
Bottle while hot. Sugar may be omitted. 

TOMATO CATSUP. 
Mrs. M. S. Pollard. 

Cut up one peck of ripe tomatoes and boil one hour. 
Press through coliander, add one quart vinegar, two 
tablespoons salt, two cups sugar, one teaspoon 
cayenne pepper, one tablespoon each of mus- 
tard, white mustard, ground cloves, allspice and 
celery seed, tied in muslin cloth, one quart of onions 
chopped fine. Boil about four hours slowly stirring 
occasionally. 

PICKLED CAULIFLOWER. 
Mrs. W. T. Leader. 

Two good sized cauliflowers, cut up. one pint of 
small onions, three medium sized red or green pep- 
pers. Dissolve one-half pint of salt in water to cover 
the vegetables and let stand over night, in the morn- 
ing drain. Bring to a boil two quarts of vinegar, four 
tablespoons of mustard and a pint of sugar. Add the 
vegetables and boil fifteen minutes or until a fork can 
be thrust' through the cauliflower. 

CHILI SAUCE. 
Mrs. C. C. Merridith. 
Twenty-five large ripe tomatoes, six large onions, 
five red peppers, six green mangoes, eight tablespoons 
sugar, three cups vinegar, one tablespoon salt. Boil 
until thick. Seal. 

CHOPPED PICKLES. 
Miss Margaret Holt. 
One peck of green tomatoes, half peck of onions*, 
one head of cabbage, one pound of white mustard 



PICKLES. CATSUPS, ETC. 



245 



seed, one ounce each of tumeric, celery seed and cin- 
namon, half ounce of cloves, one pound of sugar, one 
pint of grated horseradish, six large green peppers. 
Slice tomatoes, let stand over night, sprinkle handful 
of salt over them, press all the water out, chop all fine. 
Mix all ingredients and cook in vinegar enough to 
cover until tomatoes look clear. 

CHOW CHOW. 
Mrs. Mary Vorhees, Friend, Neb. 
One quart each of onions, green tomatoes, cabbage 
or cauliflower, chopped coarsely. Drain off the liquor 
after chopping, and soak in water slightly salted, over 
night, the next morning cook in the salted water un- 
til somewhat tender. Then thoroughly drain and add 
six green peppers and a quart of chopped pickles, mix 
thoroughly and put in a jar. Boil one quart vinegar, 
one teacup of sugar, take one tablespoon of flour, one 
teaspoon of ground mustard, one tablespoon of turmeric 
add a little of the cold vinegar, stir carefully and 
pour it into the boiling vinegar, and let boil until it 
thickens slightly. Pour over the pickles. 

CHOW CHOW PICKLE. 
Mrs. Don E. Gayer. 

Six large cucumbers, cut up ; one quart of small cu- 
cumbers, two quarts little silver onions, three heads of 
cauliflower, broken in small pieces ; one quart green 
string beans, cut up; eight green tomatoes (sliced), 
four green bell peppers chopped fine, three red bell 
peppers chopped fine, two tablespoons curry powder, 
one-half tablespoon celery seed, one-half ounce 
turmeric, one-half pound (scant) Coleman's mustard, 
one-half cup of flour, two cups sugar, one gallon of 
cider vinegar. Put all the vegetables in strong salt 
water and let stand over night. Drain in the morn- 
ing and bring to a boiling point. Mix other ingredi- 
ents in a little cold vinegar and boil fifteen minutes, 
pour this over pickle mixture, let boil up well, put in 
glass jars and seal 



246 



P1CKLELS, CATSUPS, ETC. 



CHOW CHOW. 
Mrs. John Stoecks. 

For two gallons of mixed pickles. One-fourth peck 
of green tomatoes, sliced; one-fourth peck of white 
onions, quartered ; one hundred little green cucumbers, 
two heads of cauliflower, three green peppers, chop- 
ped. Put this all in salt water for twenty-four hours. 
Then scald in salt water and drain. 

To one gallon cider vinegar add one-fourth pound 
of white mustard, one cup flour, one and one-half cups 
brown sugar, ten cents worth of turmeric, one ounce 
ground cloves, one ounce of celery seed. Stir mus- 
tard and flour with a little cold vinegar and add to the 
rest of the vinegar while boiling. Stir all together 
and boil five minutes and mix with pickles. 

MAY'S CHOW CHOW. 
Mrs. Will Warren. 

Two quarts, green cucumbers, one quart each onions, 
green tomatoes and cauliflower, all cut in pieces. Let 
stand in salt water over night, drain and scald in weak 
vinegar. Drain again. Make paste of six table- 
spoons turmeric, one and one-half cups sugar, one 
cup each flour, two cups vinegar. Boil and pour over 
pickles. 

CUCUMBER PICKLES. 
Mrs. Georgia Bell, Lincoln, Neb. 

To one hundred and twenty-five medium sized cu- 
cumbers, take one gallon of best vinegar, five cents 
worth each of white and black mustard seed, whole 
black pepper, dried ginger root, garlic (if desired), 
two tablespoons mustard, one cup of salt. Stir three 
times each day for nine days. 

CUCUMBER CATSUP. 
Mrs. William Mitchell. 

Three dozen cucumbers, one and a half dozen 
onions chopped fine, three-fourths cup of salt sprinkled 
over them. Put in a colander with a weight on top 
drain over night. Add one teacup white mustard 



PICKLES, CATSUP, ETC. 



247 



seed one-half teacup ground black pepper, mix well 
and put in bottles two-thirds full and fill to the top 
with good cold cider vinegar. Seal like any other 
catsup. 

CUCUMBER PICKLES. 
Mrs. J. A. Joel. 
Two hundred cucumbers, cover with water, add a 
pint of salt. In the morning drain off the water, take 
as much vinegar as you had of water, one ounce each 
of whole cloves and allspice, and a piece of alum the 
size of a walnut. Heat all together, and pour boiling 
hot over the cucumbers. Adding sugar to the vinegar 
makes nice sweet pickles. Can. 

CUCUMBER PICKLES. 
Mrs. W. H. Sisson. 

Sauce same as above except heat vinegar for three 
mornings and pour over cucumbers, sealing tight each 
time. 

OIL CUCUMBER PICKLES. 

Mrs. Josephine Barker, Rochelle, 111. 
Mrs. Eunice Marks. 

Take small sized cucumbers five or six inches long, 
wash and slice without peeling, " allow two cups of 
finely chopped onion to a gallon osf sliced cucumbers, 
mix with one cup of salt and let stand over night. 
Drain three hours. One cup olive oil, two tablespoons 
mustard seed, one of celery, one of black pepper, a 
small lump of alum dissolved in water. Mix the 
dressing thoroughly, then stir into the cucumbers and 
onion. Put into cans and cover with cold vinegar and 
seal. 

SWEET CUCUMBER PICKLES. 
Miss Vie Pittenger. 
Put cucumbers in brine, let stand twenty-four hours, 
drain and heat in vinegar. Pack while hot in glass or 
stone jars. In another kettle have vinegar hot, spiced 
and sweetened to taste, pour this over cucumbers and 
seal while hot. 



248 



PICKLES, CATSUPS, ETC. 



DILL PICKLES. 
Mrs. Henry Stoecks. 

Boil six gallons water, two and one-quarter quarts 
of vinegar and one pound of salt together. Set aside 
and cool. Have cucumbers standing in cold soft 
water for three hours and wipe them dry with a cloth. 
Put a layer of cucumbers in a barrel, then a layer of 
mixed spices, dill, grape and cherry leaves, horse- 
radish, bay leaves and five cents worth wein stein. 
Keep putting the layers in until barrel is filled, then 
pour the liquid in. Have the barrel fastened air tight 
and stand in the sun for four weeks and shake them 
around each day. 

HIGDON. 
M. B. Sexton. 

One peck of green tomatoes, one cabbage, three 
large onions, put through coarse grinder or chopped. 
Add one cup of salt. Let stand over night, drain and 
boil in two quarts of vinegar -twenty minutes. Drain 
again, then put in three pints of vinegar, two> pounds 
of brown sugar, one-half pound of white mustard 
one-half teaspoon of cayenne, one tablespoon of cinna- 
mon, two of cloves, one of ginger. Mix well and boil 
twenty minutes, less if tomatoes are clear. Add a cup 
of grated horseradish. 

MANGO PEPPERS. 

Remove seeds, put into weak salt water to remain 
six hours, wipe dry with a cloth ready for filling: 
One medium sized cabbage will make the filling for 
two dozen or more peppers, cut as for slaw, adding 
a few green cucumbers and onion enough to give a 
slight flavor, and one teaspoon salt, one tablespoon 
sugar, ground cinnamon bark and white and brown 
mustard seed. Fill peppers at once while cabbage is 
crisp, sew up opening, place in earthen jar and drain 
for twelve hours. To one-half gallon vinegar, one- 
quarter cup salt, one cup sugar. Heat and cool. Pour 
over peppers. Cover close. 



PICKLES, CATSUPS, ETC. 



249 



MIXED PICKLES. 

Mrs. H. W. Dredge. 

Chop one quart each of green tomatoes, cucumbers, 
cabbage, one green pepper, one quart of green corn, 
cut from cob, one pound nice brown sugar, one-half 
ounce celery seed, one-quarter ounce mustard seed, 
one-quarter ounce turmeric. Cover with good vine- 
gar and boil one hour and can. 

MUSTARD PICKLES. 
Mrs. James French. 
One quart each of small whole cucumbers, large cu- 
cumbers (sliced), green tomatoes (sliced), and small 
button onions, one large cauliflower divided into flow- 
erets and four green peppers cut fine. Make a brine 
of four quarts of water and one pint of salt, pour over 
the mixture of vegetables and let stand twenty-four 
hours. Heat just enough to scald and turn into col- 
ander to drain. Mix one cup flour, six tablespoons 
ground mustard and one tablespoon of turmeric with 
enough cold vinegar to make a smooth paste; then 
add a cup of sugar and sufficient vinegar to make 
two quarts in all. Boil this mixture until it thickens 
and is smooth, stirring all the time. Add the vege- 
tables, and cook until well heated through. Put into 
jars or bottles and seal. 

FRENCH MUSTARD PICKLES. 
Mrs. Geo. Ryerson, Brantford, Canada 

Twenty-four medium sized cucumbers, one quart 
small onions after being chopped, three green peppers, 
two cauliflowers, two quarts green tomatoes after be- 
ing chopped. Put into salt water over night, scald in 
same water, boil three minutes, drain and add three 
quarts vinegar, four cups sugar, four teaspoons celery 
seed, one-half cup mustard, three-fourths cup flour, 
one-half ounce turmeric. Boil vinegar, sugar and 
celery seed, mix flour, mustard and turmeric with a 
little vinegar and stir into vinegar when it boils. 



250 



PICKLES, CATSUPS, ETC. 



MUSTARD PICKLES. 
Miss Sarah E. Martin. 
One peck green tomatoes, and six large onions, 
sliced, sprinkle with one cup salt and let stand over 
night, drain and pour over them two quarts water 
and one quart vinegar, heat well and drain. Take 
two pounds sugar, three quarts vinegar, one-half 
pound mustard mixed to a paste with a little vinegar, 
two tablespoons cinnamon, two tablespoons ground 
cloves, one-half teaspoon cayenne pepper. Heat the 
tomatoes and onions in this for about twenty minutes. 
Can in glass jars. 

OXIOX PICKLES. 

Use small onions, peel and put in jars, pour over hot 
brine made of one cup of salt to one quart of water. 
Let stand over night. In morning drain and wash. 
Put in jar with mixed spices, using one-fourth pound 
to two "gallons of vinegar. Cover and let stand a 
month before using. They will keep a year. 

PEACH PICKLES. 
Miss Mabel Pillsbury. 
One quart best cider vinegar, three pints sugar, 
boil slowly five minutes and skim. Pare fruit, put in 
syrup with spices in the proportion of, two teaspoons 
whole cloves, four tablespoons cinnamon and small 
piece of ginger root to each gallon of fruit. Simmer 
until peaches can be pierced with silver fork. Fill 
fruit jars with fruit and set in warm place. Boil the 
syrup until like thin molasses ; skim out spices and fill 
the jars with the boiling syrup. Seal immediately. 

JERSEY PEACHES. 
Mrs. Janie Pebbles. 
One peck peaches, three pounds sugar, one pint 
vinegar. Boil sugar and vinegar to a syrup. Boil 
peaches in water until soft, put in jars and pour the 
syrup over them. 

PICKLED PLUMS. 
Prepare syrup as for peaches. Wipe plums with 



PICKLES, CATSUPS, ETC. 



251 



damp cloth and prick in several places. Put in hot 
syrup and stew till tender. Put spices in bag; put in 
glass jars. 

PICKLED PEARS. 

Pare fruit, cut in halves if large and core. Steam 
until they can be pierced with broom straw. Make 
syrup as for peaches, using only cinnamon. Simmer 
fruit in syrup, put in jars, boil down syrup and pour 
over fruit. 

SPANISH PICKLES. 
Mrs. A. B. Seaman. 

One dozen green cucumbers peeled and sliced fine, 
one peck green tomatoes, four heads of cabbage, small 
and solid ; one dozen onions, three pints cider vinegar, 
one ounce turmeric, one-fourth pound box Coleman's 
mustard, one and one-half pound of sugar. Slice all 
the vegetables with a cabbage slicer ; put each separ- 
ately in weak brine for an hour or two, drain in cheese 
cloth, put in layers in a kettle. Mix mustard with cold 
vinegar, add turmeric, then gradually boiling vinegar 
and sugar. Put one-third vegetables in kettle, pour on 
vinegar, then add another third, etc. If too moist do 
not use all the vinegar. Boil slowly until tender and 
put in glass jars hot. 

SPANISH PICKLES. 
Mrs. Don E. Gayer. 

Nine large cucumbers cut up in small pieces without 
peeling, one head of cabbage chopped fine, four green 
bell peppers chopped fine, one and one-half dozen 
small onions chopped fine. Sprinkle salt over all and 
let stand over night. Drain well in the morning and 
cover with vinegar. Add one pound of sugar, one 
cup of Coleman's mustard, one ounce of white mus- 
tard seed, one-half ounce of celery seed, one teaspoon 
of turmeric. Mix all together and boil three minutes 
after it begins to boil. Put in wide mouthed jars and 
seal. 



252 



PICKLES. CATSUPS, ETC. 



GREEX TOMATO PICKLES. 

Slice impeded green tomatoes with half the same 
quantity of onions. Put in jar with salt. Let stand a 
day or two, rinse, and if too salty, soak in cold water, 
Boil till clear, but not tender, in good vinegar, with a 
little sugar. L'se mixed spices. 

SLICED PICKLE. 
Miss Anna R. Glenn. 

One peck green tomatoes, one dozen onions, one 
ounce each celery seed (twc tablespoons), ground 
cloves, black pepper, cinnamon, white mustard seed, 
three tablespoons ground mustard mixed with a little 
vinegar, three pints sugar. Slice tomatoes and sprinkle 
with one cup salt. Let stand twenty-four hours. 
Drain and let stand twentv-four hours a^ain in weak 
vinegar, adding sliced onions. Make vinegar one- 
half water, drain again, then place tomatoes and 
spices in layers alternately in a jar. Scald vinegar 
and sugar and pour over hot. Measure the brine you 
pour off to find the quantity of vinegar to use. 

SPICED GREEX TOMATO PICKLES. 
Mrs. J. A. Joel. 
Slice one-half peck of green tomatoes, a few onions 
sliced with them to flavor, cover with cup of salt, let 
stand over night. Drain through a colander' press- 
ing out all the brine. Then add' one quart of best 
cider vinegar, one tablespoon each of ground cloves, 
allspice, and cinnamon, one teaspoon pepper, one 
pound sugar. Boil all together ten minutes then sim- 
mer about an hour. When cold, it is ready for the 
table and will keep indefinitely. 

SWEET TOMATO PICKLES. 
B. Sexton. 

Peel smooth, green tomatoes. Soak in weak brine 
for a day or two. Wash and steam until done, or boil 
in vinegar. Make syrup as for pickled peaches and 
treat in same way. Put two or three cloves in each 
tomato. 



PICKLES, CATSUPS, ETC. 



253 



WATER MELON RINDS. 
Miss Linnie Brewer. 

Pare and cut in any shape, pour over them weak 
alum water, hot. Let stand twenty-four hours, then 
pour off and rinse well. Boil in clear water until ten- 
der. Make a syrup of equal measure of vinegar and 
sugar, with stick cinnamon and race ginger. Boil 
fruit till clear. Put in glass jars. 

Or, the rinds may be soaked in salt water, or they 
may be made up quickly by boiling till clear in salt 
and alum water. Proceed as above, with syrup and 
spices. 

TOMATO CHUTREY. 

Put four pounds of chopped, ripe tomatoes in por- 
celain kettle with one pound of sliced apples, half a 
dozen small white onions finely minced, and a pint 
and one-half of best cider vinegar. When it begins 
to boil add one pound of brown sugar, an ounce of 
crushed mustard seed, half an ounce of grated ginger 
root, four ounces of salt, half a small teaspoon of 
cayenne. Let the mixture boil until soft, rub through 
a sieve, and set aside to cool, stir daily for three or 
four days, then cork tightly in small jars. 

For grape chautrey — Proceed the same way using 
two pounds of seeded grapes, one and one-half of 
apples, one ounce of horseradish, with no other sea- 
soning. 

CORN RELISH. 

Ten cups of corn (cut from cob), ten cups of cab- 
bage chopped fine, five red peppers (large), chopped 
fine, one-half gallon vinegar, three tablespoons of salt, 
three cups of sugar, four tablespoons of white mus- 
tard seed, two tablespoons of celery seed. Mix thor- 
oughly and cook one-half hour. 

TOMATO RELISH, COLD. 
Mrs. L. J. Menold. 

One peck ripe tomatoes, two cups celery (chopped), 
four peppers, six onions, two pounds sugar (brown), 



254 



PICKLES. CATSUPS, ETC. 



one-half cup salt, two pints vinegar, two ounces 
white mustard seed two ounces cinnamon, grated 
horseradish Chop tomatoes separately and drain. 
Chop onions, peppers and celery together and mix. 

CUCUMBER SAUCE. 
Mrs. F. O. Johnson. 
Beat one-half cup heavy cream stiff, add salt and a 
few grains cayenne to taste and gradually two table- 
spoons vinegar. Then add one medium sized cucum- 
ber pared and chopped, drain well and sufficient 
onion juice to flavor delicately. To be served with 
salmon mold or salads. 

HORSERADISH SAUCE. 

To four tablespoons of freshly grated horseradish 
add the well beaten yolk of one egg, one saltspoon 
each of salt and sugar and six tablespoons of whipped 
cream. 

Horseradish is excellent mixed with olive oil and 
vinegar. Can be used with whipped cream without 
egg. Season with salt, cayenne and mustard. 

Sauce tartare is mayonnaise to which chopped pick- 
els and capers and bits of onion have been added. Al- 
so chopped olives. 

MEAT SAUCE. 
Mrs. Oell French. 
One peck green tomatoes, two onions (chopped 
coarsely), sprinkle salt over them and let stand over 
night; drain and add one tablespoon each of mustard 
seed,, cloves and black pepper, two teaspoons celery 
seed, and one-fourth pound brown sugar. Cover with 
vinegar and cook ten or fifteen minutes. 

MEAT SAUCE. 
Mrs. Chas. A. Sterner. 
One peck green tomatoes, one dozen onions, six pep- 
pers or more if liked, one teaspoon each of cloves, pep- 
per, mustard and allspice, two teaspoons of cinnamon, 
three teaspoons of turmeric, one pint of sugar to each 
pint of vinegar. Cook slowly for half a day. 



PICKLES, CATSUPS, ETC. 



255 



SYRUP FOR SWEET PICKLES. 

Three pints of sugar to one of vinegar. To insure 
against mold or ferment pour a teaspoon of olive oil 
into each bottle before sealing. 



PRESERVES, JELLIES, ETC. 

CANNED BLUEBERRIES. 

One cup of blueberries to two cups of pieplant .; cut 
in small pieces ; add three-quarter cups sugar, and 
stew until pieplant is soft. 

CANNED BEETS. 
Mrs. J. A. Joel. 

Boil till tender, ckin and pour over boiling vinegar 
to which a half cup of sugar and one cup of not 
strong vinegar is allowed for each quart of beets. Seal 
in glass jars. 

CANNING CORN. 
Mrs. Sarah Powers. 

Cut from the cob six quarts, of corn, add one ounce 
salicylic acid to every six quarts of corn. Cook done 
and put in glass jars. Seal air tight and keep in a 
cool dark place. 

CANNED RHUBARB. 

Cut in small pieces and fill glass jars. Put them in 
a pail deep enough to cover. Fill with cold water, 
screw on tops while holding the jars under water. 

CANNED TOMATO SOUP STOCK. 
Boil tomatoes as for canning, strain and bottle and 
seal — ready for soup or sauces. 

CHERRY BUTTER. 
Miss Mary Pillsbury. 

Stem and boil until soft,, then rub through a col- 
ander. To each pint of pulp add a pint of sugar, boil 



256 



PRESERVES, JELLIES, ETC. 



until thick like other fruit butters. Can or keep in 
closely covered jars. 

SPICED CHERRIES. 
Mildred Patterson. 
Mix five quarts seeded cherries without the juice 
with five pounds sugar. Let stand over night. Pour 
off the juice for three mornings, boil and skim, each 
time pouring on the cherries boiling hot, the fourth 
time add whole spices to taste, one pint cider vinegar, 
boil down with enough juice to cover cherries, add 
cherries and let come to a boil and can. 

CRANBERRY JELLY. 

Boil berries in very little water till soft. Mash and 
strain. Allow a pound of sugar to each pint of juice. 
Boil fifteen or twenty minutes. Pour in moulds. 
Soft seeded raisins may be put in jelly for a change. 

CURRANT CONSERVE. 
Mrs. Adaline Glenn Ferris, Carthage. 
Five pounds currants, washed and stemmed, five 
pounds sugar, five peeled oranges, seeded and cut into 
bits, two and one-half pounds seedless raisins. Mix 
whole together and boil for thirty minutes. 

SPICED CURRANTS. 
Strain part of the fruit as for jelly. Cook unstrained 
part a short time in a little water to soften seeds, add 
remainder of juice, use nearly equal quantity of sugar, 
one whole lemon (peeled, chopped fine), and seeded 
raisins, cinnamon, cloves, nutmeg and allspice, ac- 
cording to quantity, to taste. 

SPICED GOOSEBERRIES. 
Six quarts of gooseberries, two of sugar, one pint 
vinegar, two teaspoons cinnamon, one of allspice, one 
of cloves. Boil till desired consistency. 

CANNED GRAPES. 
Mrs. Isabel Matthews. 
Mrs. John Nesbit Swan. 

Pack cans with ripe grapes, then pour boiling water 



PRESERVES, JELLIES, ETC. 



257 



over for three times, filling the can each time and 
draining off without removing the fruit from the 
cans, then fill the fourth time with boiling syrup. 
Seal and set away for two months at least before 
using. 

GRAPE JUICE. 
Mrs. Isabel Matthews. 

Prepare grapes as for jelly. Let come to a boil, 
acid one-half cup of sugar to each quart of juice. Can 
or bottle while hot. Dip corks of bottles in parafine 
to prevent mould. 

SPICED GRAPES. 

Five pounds olf grapes, three pounds of granulated 
sugar, one-half pint vinegar, two teaspoons each of 
cinnamon and allspice, half teaspoon cloves. Pulp 
the grapes, boil skins until tender, cook the pulp soft 
and strain through a sieve, add to skins. Put in spices, 
sugar and vinegar, boil thoroughly and seal. 

NUT MARMALADE. 

Mrs. Joseph Barker, Rochelle, 111. 

Four pounds rhubarb, six pounds sugar, two lemons 
one pound almonds. Slice the outside of lemons and 
squeeze out juice, discarding the thick white skin. 
Do not peel rhubarb or blanch almonds, cook one and 
one-fourth hours or until thick enough to keep in tum- 
blers. 

ORANGE MARMALADE. 
Mrs. Harris Popplewell, Brantford, Canada. 

Cover one pint of bitter oranges, cut very fine with 
two and one-half pints of water 'and let stand over 
two nisrhts. Then boil for an hour and one-half. 
Allow one and one-fourth pounds of sugar to one pint 
of fruit, boil one-half hour. Pour one cup of boiling 
water over the seeds and let stand over night, drain 
and add the jelly to the marmalade. Ordinary oranges 
and one lemon may be used instead of the bitter fruit. 



258 



PRESERVES, JELLIES, ETC. 



ORANGE MARMALADE. 
Mrs. F. L. Meeker, Marshalltown, la. 

Wash and slice thin twelve oranges, discarding the 
ends. Chop fine. To one pound of fruit add one 
quart of water, set away over night. Next morning 
boil fifty minutes, then set away until next morning. 
To one pound of mixture add one and one-quarter 
pounds of sugar and boil for one hour, put in glasses 
and cover. It adds to the flavor to add a little lemon 
juice, after it is through boiling. 

PEAR MARMALADE OR GINGER PEARS. 
Mrs. J. H. McMillan. 
Mrs. J. W. Sipher. 

Eight pounds chipped pears, eight pounds granu- 
lated sugar, one-half pound candied ginger, four lem- 
ons. Chip the pears after taking off the skins. Cut 
the ginger in pieces. Let both boil with the sugar for 
one hour, slowly. Put the lemons on in cold water 
and let them boil till tender, then chop them, remov- 
ing the seeds. Add to the pears and boil another 
hour. Put away like jelly. 

PEARS WITH GINGER. 

Peel a dozen large pears which are not quite ripe 
and cut into long thin strips. Add two-thirds as 
much sugar as you have fruit, the juice of a lemon, 
two-thirds cup of water and a dessert spoonful of 
ginger. Boil all together until the fruit is transpar- 
ent and- serve as a relish. 

PRESERVED PEARS. 

Pare the fruit with a silver knife and drop into a 
bowl of cold water to preserve the color. When all 
are pared, put into a pan of clear, cold water, and 
boil until almost tender. Make a syrup of the water 
in which the pears were boiled, allowing one pound 
of sugar to each half pint of water. Drop the pears 
into the syrup and cook them slowly until they can be 
pierced with a silver fork. Put the fruit in hot jars 
and cover with the boiling sirup. Seal. 



PRESERVES, JELLIES, ETC. 



259 



PIEPLANT AND FIG BUTTER. 
Miss Mary Pillsbury, Macomb. 

Eight pounds of pie plant already for cooking, six 
pounds of white sugar, two pounds of figs ; cut them 
in two parts and soak over night in cold water. In 
the morning cook them in the same water until soft, 
then skim them out and chop fine. Strain the water 
and put it with the pie plant, sugar and figs and cook 
it down to butter. Can. 

PINEAPPLE MARMALADE. 

Grate two large, fully ripe pineapples and to each 
pound of the fruit thus prepared add three-quarters 
pound of loaf sugar, the juice of two lemons, and the 
grated yellow rind of half a lemon. Bringf to the boil- 
ing point quickly and cook until clear, which will take 
about one hour. Skim often and, when done, seal in 
small jars. 

PLUM CONSERVE. 
Mrs. Georgia Bell, Lincoln, Neb. 

Five pounds of blue California plums, cut in pieces, 
but not skinned, four pounds of sugar, one and one- 
half pounds of raisins, three-fourths pounds English 
walnuts, four oranges, using yellow rinds and pulp 
but not the bitter white part. Cut in small pieces and 
boil the whole one hour. 

QUINCE HONEY. 
Mrs. N. B. Miller. 

Five quinces grated fine, five pounds sugar, one 
quart water. Let sugar and water boil twenty min- 
utes, then put in grated quinces and boil fifteen min- 
utes longer. Splendid. 

QUINCE JELLY. 

Use good parings and cores with one-third good tart 
apples. Boil till tender in barely enough water to 
cover. Mash and strain. Return juice to fire, boil 
and skim, add a scant measure of sugar to each meas- 
ure of juice. Boil and put in glasses. 



260 



PRESERVES, JELLIES, ETC. 



QUINCE PRESERVES. 

Proceed as for pear preserves. 

RASPBERRY JAM. 

Raspberry jam is much better if one- third or one- 
half cherries are used. Take equal weights of fruit 
and sugar ; put them into a preserving kettle over the 
fire ; keep stirring and breaking the fruit until the 
sugar melts, then boil till it jellies on a plate; then 
put into jars. 

RHUBARB CONSERVE. 

Mrs. H. W. Dredge. 

Cut hve pounds rhubarb into pieces and cover with 
five pounds sugar and let stand over night. In the 
morning pour boiling water over one and one -half 
pound chopped figs and add to the pieplant with the 
grated rind and juice of two lemons and oranges. 
Boil until thick like preserves. Delicious w'th cold 
meat or for cake filling. The above makes from six 
to eight large glasses. 

STRAWBERRY PRESERVES. 

Mrs. Marj* Brereton. 

Take one pound of nice ripe strawberries and one 
pound of granulated sugar. Let boil twenty minutes, 
then pour out on large platters and set in the sun with 
window glass over them, let stand in sun twenty- four 
hours, then put in jelly glasses with parafine overtop. 
This is also nice for dark red cherries and red rasp- 
berries. 

PRESERVED STRAWBERRIES. 
Mrs. J. H. McMillan. 

One pint of sugar, one pint of berries, one-half pint 
of water. Boil the sugar and water together until it 
almost jells, then put in fruit and boil twenty minutes. 
Pour out into earthen crocks and let stand till next 
day. Then strain off the syrup through a colander 
and boil until it jells, then put in fruit and boil five 
minutes. Put away in jelly glasses and cover. 



PRESERVES, JELLIES, ETC 



261 



TOMATO FIGS. 

Six pounds of small yellow or red tomatoes, three 
of granulated sugar, skin and put in layers with sugar 
in saucepan. Boil very slowly, when nearly clear, 
lift carefully and spread on platter and place in sun 
a day or two, cover with glass, sprinkling occasionally 
with granulated sugar. When dry pack between 
layers of waxed paper. 

WATER MELON PRESERVES. 
Mrs. J. A. Joel. 

Pare the rind of one melon, cut into small pieces, 
cover with water and add one tablespoon of powdered 
alum. Let stand over night. Drain, then cook in 
clear water till a straw will pierce easily, then drain 
again and weigh. Take three-fourths as much sugar 
as fruit and slice half a lemon and squeeze part of the 
juice from the other half, water enough to cover the 
fruit and cook till thick as desired. 

Raspberries, strawberries and cherries need the 
addition of apples, plum or quince to make a perfect 
jelly. 

Use apple juice with grapes for jelly. It makes 
them jelly better and prevents the formation of tartar. 

Dried fruits should be soaked over night and cook- 
ed slowly for three or four hours. 



BEVERAGES. 

"Anon, we'll drink a measure the table 'round." 

—Macbeth. 



GOOD COFFEE. 
Mrs. John C. Allen. 

Scald coffee pot well, add a heaping teaspoon of 
coffee to each person, the white of an egg, (or port) 



262 



BEVERAGES 



well mixed with coffee cup of boiling water to each 
person. Let boil from 3 to 5 minutes, then stand on 
back of stove when it will keep hot for ten minutes. 
Then serve. 

For after dinner coffee use twice the amount of 
coffee. Make in usual way. It is better served soon 
after making. 

For coffee with scalded milk : Bring equal amount 
of milk to boiling* point and mix with coffee, also at 
boiling point. Mix about five minutes before serving. 

FROZEX AFTER DIXXER COFFEE. 

Strain till clear one quart of strong coffee. Add 
eight ounces of sugar, when cold, add the white of an 
egg and one-half pint of sweet cream, both unbeaten. 
Freeze and serve in sherbet glasses. 

COFFEE FRAPPE. 

Half freeze strong coffee in which there is plenty 
of cream and sugar. Serve in cups with whipped 
cream on top. 

CHOCOLATE OR COCOA. 

Dissolve three tablespoons of either or both in a 
pint of hot water, add a pint rich cream. Scald and 
serve hot. Vanilla, whipped cream or beaten white 
of egg mey be added. 

PIXEAPPLE FRAPPE. 
Mrs. Eliza Smith. 
Three oranges, one quart cherry juice, one can of 
grated pineapple, juice of six lemons ; add water to 
make one gallon. Sweeten to taste. 

GIXGERADE. 
isabelle C. Stewart. 
One quart water, one cup sugar, one-fourth ounce 
white ginger root. Boil sugar, water, and ginger 
root together, twenty-five minutes, remove from the 
fire and add one cup orange juice and juice of one 
lemon, strain and set away to cool. At serving time 
dilute with ice water. 



BEVERAGES 



263 



GRAPE JUICE. 

Put just enough water on the grapes to keep them 
from burning. Cook until soft, strain, bottle and seal 
Use one-half cup of sugar to one quart of juice. 

KOUMISS. 
Mrs. Fanny Graham Herbert. 

To three quarts of new milk add three pints of scald- 
ing water, one-half cup sugar and two small cakes 
of compressed yeast (five cents worth). Let stand 
about three hours in warm place, then bottle. Tie 
down corks well. Use champagne tap to draw out. 
If bottled before it becomes foamy and yeasty, do not 
fill bottles over three-quarters full. 

KOUMISS. 
Mrs. Frank Hubbard. 

Two quarts and one-half pint new milk, one and 
one-half pint hot water, one 2^ cent cake compressed 
yeast, three-quarters cup granulated sugar. Dissolve 
sugar in water and add to milk ; add yeast which has 
been dissolved in a little cold water. Let stand three 
hours, then bottle in very strong bottles. Put one 
pint in a quart bottle. Corks must be boiled and left 
soaking while koumiss is standing. A cooker is nec- 
essary. Lay bottles on side in a dark, cool place. 
Next day place on ice. Ready for use in few hours. 
Use champagne tap. This quanity for six bottles. 

EGG LEMONADE. 

Thoroughly beat the egg, sweeten to taste, add 
juice of lemon, water and cracked ice. Beat thor- 
oughly or use shaker. Pineapple juice or grated pine- 
apple added to ordinary lemonade is delicious. 

ICED ORANGE JUICE. 

Mix half pint orange juice with a gill of lemon 
juice and sweeten with syrup made by boiling a cup of 
sugar and small cup of water together. Fill the glasses 
with cracked ice and pour the mixture over. 



264 



BEVERAGES 



MILK SHAKE. 

Take one-half pint rich milk, with syrup made by 
boiling sugar and water; flavor with vanilla and pour 
over cracked ice. Shake well. 

TEA PUNCH. 

Add to any good fruit sherbet, good Ceylon or 
English Breakfast tea, made quickly and cooled. Ap- 
ollinaris water is also an improvement. 

TEMPERANCE PUNCH. 
Mrs. Jas. French, Enid, Okla. 

One pound raspberries, one pound currants. Put 
into a bowl, mash to a pulp, add four quarts water 
and let stand (covered) for two or three hours. Take 
four cups granulated sugar and four of water, boil 
with a little lemon rind for ten minutes. When cold 
add juice of eight lemons and six oranges. Strain 
both mixtures and pour together. Keep cold and 
when ready to serve add one quart of finely crushed 
ice. Cherries may be added if desired. 

LEMON SHERBET. 
Miss Clara Bailey. 

Four lemons, one pint sugar, one quart boiling 
water. Shave off the peel from two lemons, being 
careful to take some of the lighter colored rind. Put 
them into a bowl, add the boiling water and let it 
stand ten minutes, closely covered. Cut the lemons in 
halves, remove seeds, squeeze out juice and add it 
with sugar to the water, add more sugar if needed. 
When cold strain it through a fine strainer into the 
can and freeze. 

Orange sherbet is made in the same way, using 
oranges in place of lemons. 

STRAWBERRY SHERBET. 

Crush a pound of strawberries, add a quart of water 
with a sliced lemon ; let stand two or three hours. 
Put one and a quarter pounds of sugar into another 
basin; strain over the strawberry juice; when sugar is 



BEVERAGES 



265 



dissolved, strain again, and set on ice until ready to 
serve. 

TEA. 

Scald teapot and put in tea while hot, using one 
teaspoon of tea for each person (if strong tea is de- 
sired). Pour on boiling water. Let it stand five to 
seven minutes before serving. Do not boil. 

ICED TEA. . 

Make strong tea. After standing seven minutes to 
extract strength enough, pour off and cool. Add 
water to desired strength. Pour over cracked ice and 
serve with sliced lemon. 

RUSSIAN TEA. 

Put slices of lemon in each cup, sprinkle with sugar 
and pour hot strong tea over them. A slice of orange 
gives an agreeable flavor. 

DANDELION WINE. 
Miss Anna R. Glenn. 

Pour one gallon of boiling water over one gallon 
of blossoms. Let stand three days. Take one pound 
sugar to each quart of juice, one lemon, three oranges 
to one gallon juice. Take the liquid of flowers and 
rinds of lemon and oranges and boil fifteen minutes. 
Strain, then add lemon and oranges sliced. When 
lukewarm add two tablespoons yeast or one-half cake 
compressed yeast, scant measure. Let stand one 
week. Strain again and settle, then bottle. 

For fruit beverages prepare the syrup by boiling 
sugar and water together, any fruit juices may be 
used, singly or in combination. Also candied cher- 
ries, bits of pineapple or other fruits or jelly may be 
added. Mint sherbet is made by adding mint leaves 
cut in rather small pieces. 

Bottle ail surplus, when canning fruit, to add to 
sherbets. * 



266 



BEVERAGES 



FOR INVALIDS. 

BEEF TEA FOR INVALIDS. 
Mrs. J. A. Joel. 

Meat for beef tea should be lean, juicy and of good 
flavor. Every particle of fat should be removed. 
Put two pounds of round steak, cut into small pieces, 
into a jar, without water, cover closely and set the jar 
into a kettle of cold water ; put a wire frame in the 
bottom of kettle to keep the jar from breaking. Heat 
gradually and keep not quite at boiling point for two 
hours, or until the meat is white. Strain, pressing 
the meat to obtain all the juice; season with a little 
salt. 

. BLACKBERRY CORDIAL. 

Crush berries ; to each gallon of juice add one quart 
of boiling water. Let stand twenty-four hours, stir- 
ring occasionally. Strain and add two pounds of 
sugar to each gallon of liquid. Bottle and cork tight- 
ly. Or the juice may be boiled after straining with 
the sugar and spices — nutmeg, cinnamon, allspice and 
ground cloves — in muslin bag. 

CORN MEAL GRUEL. 

Two tablespoons corn meal, wet with cold water, 
add to three pints of boiling water, a little salt, and 
boil twenty-five minutes. Serve plain or with a little 
nutmeg and sweet cream for a change. 

CRUST COFFEE. 
Mrs. J. A. Joel. 

Toast bread very brown, pour on boiling water, 
strain, add sugar and cream. 

BEATEN EGG. 

Beat one fresh egg very light, add one tablespoon 
of ice water, one teaspoon of cream or lemon juice. 

TO COOK AN EGG. 
Beat the white and yoik separately, adding a pinch 



BEVEKAGES 



267 



of salt to the white. Pour both into a cup or mold 
which has been slightly buttered ; stand in a saucepan 
of boiling water and stir it constantly until it becomes 
thick and rises up like creamy custard, not allowing 
it to boil. May be put in hot oven for a minute. It 
can be served either in the cup or turned out on a 
piece of toast. A teaspoon of pure meat gravy or 
strong beef tea may be beaten up with the yolk in- 
stead of the milk. 

STEAMED EGG. 

A nice way to cook an egg for an invalid or a small 
child. Drop a rather thick teacup into a kettle of boil- 
ing water and let it remain until thoroughly heated. 
Take it out with a skimmer and break into it at once 
a perfectly fresh egg. Cover it over with a napkin; 
let it stand for a few minutes and it is ready to serve. 

SPANISH GINGERETTE. 

One gallon of water, two cups granulated sugar, 
one-half ounce best bruised ginger root, one-fourth 
ounce of cream of tartar and two lemons sliced. Boil 
ginger and lemons five minutes in two quarts of the 
water; the sugar and cream of tartar to be dissolved 
in the balance of the cold water ; mix and add one- 
fourth of a yeast cake. Let it ferment over night. 
Strain and bottle in the morning. Recommended to 
persons suffering with dyspepsia or sick headache. 

FLAXSEED LEMONADE. 

Pour on four tablespoons of whole flaxseed, one 
quart of boiling water and add the juice of two lemons. 
Let it steep for three hours, keeping it closely cov- 
ered. Sweeten to taste. Excellent for colds. Use. 
slippery elm bark the same way. 

MULLED BUTTERMILK. 

The well beaten yolks of an egg added to boiling 
buttermilk and allowed to boil up ; or add to the boil- 
ing buttermilk a little thickening of flour and cold but- 
termilk. 



268 



BEVERAGES 



OATMEAL GRUEL. 

Add to one cup of well cooked oat meal, while hot 
one cup of milk and one of hot water, beat all well 
and strain. Salt if desired. 

MUTTON BROTH. 
Mrs. Adelaide Glenn Ferris, Carthage. 
Three pounds mutton, remove fat and put into a 
kettle with two quarts cold water. Let come to a 
quick boil, then allow to simmer from four to five 
hours. Add one-half teaspoon salt at end of first 
hour, and while hot strain through a cloth. When 
cold skim off every particle of grease. 

FOR DRYNESS OF MOUTH OR THROAT. 

Take a tablespoon of pulverized slippery-elm and 
pour half a pint of boiling water on it, sweeten and ice 
it. Take a teaspoonful as often as twenty minutes. 

REFRESHING DRINK. 

One-third of a glass of raspberry juice, mix with 
two-thirds of a glass of ice water. Sweeten to suit 
the taste of the person. 

Blackberry, currant or strawberry juice or jellies 
mey be used the same way. All are delicious. 

PANADA. 

Toast milk or water wafers a little on one side. Put 
a layer in small dish and pour boiling water over 
them. L^se a little sugar. Put in another layer of 
crackers and sweeten, and pour on boiling water. Re- 
peat until dish is over half full. Nearly fill dish with 
boiling water. Cover and keep hot for an hour in 
pan of water. It will be like jelly. Serve hot with 
cream. 

RICE. 

Wash and soak a cup of rice two hours in a cup of 
water, then turn into a quart of boiling water. Boil 
nearly an hour. Strain, and when cold and thick, 
serve with cream and powdered sugar. 



BEVEKACES 



269 



CREAM' TOAST FOR AN INVALID. 
Miss Mae Merridith. 
Toast two slices of fresh bread, from which remove 
crust. Over this pour very hot, the following : One 
cup rich milk which has been scalded in double boiler, 
one heaping teaspoon of melted butter which has been 
thickened with a little flour. Heat one cup cooked 
tomatoes which has been salted to suit taste and add 
a pinch of soda. Pour into scalded milk and strain, 
over toast. Serve at once very hot. 

PEPTONIZED MILK. 

The following; Recipes are furnished by Miss Jessica Skinner. 

Stir up five grains of pancreatic extract and fifteen 
grains of soda in a gill of water; mix thoroughly and 
add a pint of fresh milk. Put in a well corked bottle 
and place where it will keep warm for an hour. Put 
on ice to chill before using. Make quantity desired 
fresh each day. 

ARROW ROOT. 

Mix a teaspoon best arrow-root with four tea- 
spoons of cold milk. Stir it very slowly into half a 
pint of boiling milk and let simmer five minutes, stir- 
ring constantly. Add one-half teaspoon sugar, a 
pinch of salt, and flavor with cinnamon, brandy, or 
a few stoned raisins boiled in milk. Omit sugar if 
raisins are used. 

MILK AND ALBUMEN. 

Put into a clean quart bottle a pint of milk, the 
whites of two eggs, a pinch of salt. Cork and shake 
well for five minutes. 

WINE AVHEY. 

Heat half pint of milk to the boiling point, then 
add two tablespoons of sherry wine. Stir once 
around the edge, and as soon as the curd separates re- 
move from fire and strain. The whey can also be sep- 
arated by using lemon juice, vinegar or rennet. With 
rennet use a pinch of salt, but with the others sweeten 
with small amount of sugar. 



270 



CONFECTIONERY 



BEEF TEA. 

Take a pound of juicy beef cut from the round, re- 
move all the fat and cut into very small pieces. Put 
in double boiler, using a quart of cold water to cover 
beef. Simmer gently from two to three hours, strain 
through coarse strainer, season with salt and pepper. 
A little celery, salt or butter will make it more palat- 
able. 

Beat two eggs, turn on beef tea or broth, gradually 
stirring all the time. Good for dyspeptics. 

Reduce beef tea with boiling milk. It is nutricious 
for invalids. 

Boiled milk with a little salt added to make it palat- 
able, sooths an irritated stomach, nourishes the flesh 
tissues and tends to clear the complexion. 



CONFECTIONERY 

"Sweets grown common lose their dear delights." 

— Poems 



FONDANT FOR FRENCH CREAM CANDY. 

Fondant is the foundation of all of the French can- 
dies. Put two cups of sugar in a granite pan with 
one-half cup water, a quarter of a teaspoon of cream 
tartar, stir the whole till entirely dissolved, then place 
on a bright fire and cover well. Boil until it can be 
blown in a hair from a straw or from a spoon, or rolled 
by the fingers into a soft (not sticky) ball. Pour into 
a dish and watch carefully until it begins to form a 
scum. Then with a wooden paddle or spoon beat un- 
til the mass is creamy, then put on a marbleslab or a 
board and mould until it is the consistency desired. It 
is now ready to be used in any way the fancy may 
dictate. Nuts, fruits and flavors may be added as de- 
sired. A wet napkin spread over the fondant will 



CONFECTIONERY 



271 



keep it soft a day or two. The finest granulated sugar 
is best. In making other candies do not add butter 
until candy is almost done, and flavor after taking 
from the fire. 

Cream should always be used in preference to milk ; 
failing cream, butter should be substituted ; pure fruit 
juices — strawberry, pineapple, lemon and orange — 
make the best flavoring, and vegetable colorings are 
best. Blood beats give a dark red color ; cranberry 
juice a delicate pink; fresh spinach, allowed to stand 
a day in a tabiespoonful of alchol, gives a delicate 
green, and the yolk of an egg or juice of a grated car- 
rot will furnish yellow. 

Taffy is made with glucose in the proportion of 
three parts of the glucose to five of granulated sugar. 
Flavor to suit. The longer it is pulled the better it 
is. If kept several days it becomes creamy and is bet- 
ter. 

BUTTER SCOTCH. 

Two cups coffee sugar, one-half of water, one table- 
spoon of molasses, butter size of an egg added when 
candy is nearly done. 

BUTTER SCOTCH. 
Miss Ellen Brewer. 
Three tablespoons sugar, two of water, one of but- 
ter, two of molasses. Boil until it hairs, do not stir. 

BUTTER SCOTCH. 

One cup New Orleans molasses, one of sugar brown 
or granulated, half cup butter added when nearly 
done. Boil until it snaps when put in cold water. 
Pour into buttered tins. When cool, make into 
squares. 

CHOCOLATE CARAMELS. 
Mrs. H. B. Smith. 
Four cups granulated sugar, one of cold water, three 
tablespoons glucose. Boil until brittle, then add half 
cake chocolate (melted), one cup cream. Boil again 
until brittle. Flavor. Mark when partly cool. 



272 



CONFECTIONERY 



CHOCOLATE CARAMELS. 
Mrs. J. W. Wonder. 
Six pounds sugar, one-half ounce cream of tartar, 
one-half ounce parifme, four ounces Baker's choco- 
late. Boil to soft ball. When cool mark and cut in 
squares. 

CREAM CANDY. 
Mrs. Eva White, Moline. 
Two cups of white sugar, one-half cup of water, 
four tablespoons vinegar, teaspoon of butter. Boil 
twenty minutes ; when removed from the stove add 
one-fourth of a teaspoon of vanilla; do not stir i:. 
Pull. 

CREAM CHOCOLATES. 

Make fondant soft and creamy into small balls. 
Roll in mixture of equal parts chocolate and sugar 
fondant, keeping it soft by placing the pan in 
another of hot water. Or chocolate alone may be used 
adding one-fourth the amount of parafine. 

FRENCH CREAM'S. 

To each pound of XXX or confectioners' sugar use 
the white of one egg and an equal quantity of cold 
water. Beat egg and water well together and stir in 
the sugar, which should be in large bowl. Flavor as 
desired. L^se nuts and fruit, as in other candy, or 
make into balls and roll in melted chocolate. Orange 
juice may be used instead of water. 

COCOANUT CREAMS. 
W. T. Yoder. 

To soft fondant, add as much cocoanut as will stir 
in, flavor with vanilla. Pour on platter covered with 
dampened oil paper. Cut in squares. 

FUDGE. 

Two cups of coffee crush sugar and one-half cup of 
milk, boil together until it will string, take from the 
fire, and beat briskly, flavor with vanilla, pour into 
buttered tins and mark into squares while warm. 



CONFECTIONERY 



273 



FUDGES. 
Mrs. W. C. Tubbs. 
Miss Margaret Dunbar. 

To four cups granulated sugar add one-half cake 
Bakers' chocolate, one cup rich milk and one-fourth 
pound butter. Place over hot fire, stirring constantly 
until it becomes thick, (but not hard when put in 
water). Remove from fire and stir until mass begins 
to set. Pour in pan making about half inch thick, and 
while still warm cut in squares. (Vanilla may be ad- 
ded). 

FUDGES. 
Mrs. Helen Mann Jewexi. 

To one-half of the above recipe add one cup of any 
kind of nut meats. Use one-fourth cup of butter. 

FIG FUDGE. 

Two cups sugar, one-half cup rich milk; proceed as 
other fudges ; when ready to remove from fire add one 
half cup of figs. Dates and raisins are also good or 
chopped peanuts. 

MAPLE FUDGE. 
Alice J. Tapping. 

Three cups brown sugar, two cups granulated sugar 
one cup cream, butter size of walnut, flavor with va- 
nilla. Add nuts just before turning into pan. 

MAPLE FUDGE. 

Two cups maple sugar dissolved in hot milk, then 
boil till soft ball. Add large tablespoon of butter 
when partly cool, heat three minutes. Cream may be 
used instead of butter and butternut meats added. 

MINT LOZENGES. 
Mrs. Louie Campbell Jamieson. Loveland, Cal. 

Two cups of sugar dissolved in one of hot water, 
one tablespoon of glucose. Proceed as with other 
fondant. Flavor with wintergreen or peppermint and 
mould into small lozenges. 



274 



CONFECTIONERY 



HICKORY NUT MACAROONS. 

Take the meat of hickory nuts, pound fine, and add 
mixed ground spices and nutmeg; make frosting as 
for cake ; stir meats and spices in, putting in enough 
to make it convenient to handle; flour the hands and 
make the mixture into balls the size of nutmegs ; lay 
them on buttered tins, giving room to spread, and 
bake in a quick oven. These are delicious. 

MARSHMALLOWS. 

Three ounces of the best white gum arabic, soaked 
over night in one cup of cold water. The next morn- 
ing set the mixture oi^er the fire in a double boner. 
When gum arabic is melted add half a pound of sugar 
and cook it until it is white. Stir in white of an egg 
beaten stiff, as soon as the gum arabic and sugar 
reaches the soft ball point. After this stir briskly, 
and let it cook about five minutes. Pour into moulds 
floured with corn starch. 

NOUGET. 
Mrs. Kennith. G. Phelps. 

One and three- fourths pints granulated sugar, one- 
half pint glucose, three eggs (whites only), two cups 
chopped walnuts. Take one and one-fourth pints 
sugar, add sufficient hot water to dissolve and add 
glucose ; let this boil until it will bead glass when 
dropped into cold water. Take one-half pint sugar 
and add sufficient hot water to dissolve, boil until it 
will spin thread. Beat the whites of three eggs to a 
stiff froth and when the one-half pint of sugar will 
spin thread pour it slowly into the whipped eggs, stir- 
ring constantly. When the sugar and glucose are 
done let stand until done bubbling. Add it to the 
other, stirring the whole until it gets stiff. Add the 
chopped walnuts and vanilla if }~ou wish. Spread on 
buttered pans and mark off in squares. Have the 
walnuts chopped, eggs whipped and ingredients 
measured before heating either of the mixtures. 



CONFECTIONERY 



275 



PEPPERMINT DROPS. 
Mrs. George -W. Jones. 

( )nc cup sugar crushed fine and moistened with 
boiling water, then boil five minutes ; take from fire, 
add cream of tartar the size of a pea. Mix well ; Add 
one-half teaspoon of essence of . peppermint, beat 
briskly till mixture whitens, then drop quickly on 
white paper. Always have cream tartar and pepper- 
mint measured while the sugar is boiling. Winter- 
green may be substituted for peppermint. 

SALT WATER TAFFY. 
Mrs. N. S. Woodward. 

One pint boiling water, one and one-half pints of 
glucose, heat till dissolved; two and one-half pints 
sugar boiled together, butter half size of an egg, one 
desert spoon glycerine added when other ingredients 
are nearly done. Boil again to soft boil — don't let be- 
come brittle — Cool, pull, cut in pieces and roll in wax- 
ed paper. 

"SEA FOAM." 
Lucile Wilson. 

Two cups brown sugar, one-half cup of 
water, boiled together until it hairs well, then 
stir it slowly into the beaten white of one egg as 
for icing. When stiff enough pour out on buttered 
plate as you would fudge. Chopped nuts may be ad- 
ded. 

SOUR CREAM' CANDY. 
Mrs. Elizabeth S. Huey. 

Two cups brown sugar, one cup white sugar, one 
cup sour cream, one teaspoon vanilla, one teaspoonful 
butter. Put sugar, cream and butter on to boil and 
stir until when dropped from spoon will separate in 
little drops. Take off the fire, add vanilla, whip a few 
minutes, until it commences to get a little thick. Pour 
in buttered dish and cut in squares. Add one teacup 
of nut meats if desired after taking from stove. 



276 



CONFECTIONERY 



TAFFY. 
Mrs. D. C. Blaney. 

Two teacups of sorghum, one, of granulated sugar, 
butter size of walnut. Boil in granite pan till it will 
harden in water. Just before taking up, stir in thor- 
oughly one level teaspoon of soda. A teacup of 
any kind of nuts mey be added. 

GRILLED ALMONDS. 

Boil one cup of sugar and one-fourth cup of water 
till it hairs. Put in cup of blanched and dried almonds., 
let them "fry," stirring occasionally till they turn a 
faint yellow brown. Remove at once from fire and 
stir till syrup turns back to sugar and clings to the 
nuts. These may be used instead of salted almonds. 

SALTED ALMONDS. 
Miss Margaret Dunbar. 

Blanch the almonds by throwing in hot water, then 
in cold, and stir through them enough butter to make 
them seem oily ; warm them while stirring in the but- 
ter, then spread over a baking pan and bake fifteen 
minutes, or till crisp, stirring often ; when done sprin- 
kle with salt while hot. 

ORANGE STICKS. 
Mrs. John O'Dowd. 

Cut orange rind in narrow strips, simmer gently in 
plenty of water, drain and cover again with fresh 
boiling water ; repeat this at least twice or until the 
greenish color is out and the bitter taste gone. Then 
place on a cloth and press gently to remove moisture. 
Make a syrup of two cups sugar, one-half cup water 
and simmer the strips in this until tender. Drain 
and roll in dry sugar. Make the day before using and 
serve with desert. 

CANDIED POPCORN. 
Mrs. Hilda Svenson. 

Put into an iron kettle one tablespoon butter, three 
tablespoons water, one teacup pulverized sugar. Boil 



CONFEC1 IONERY 



277 



until ready to candy, then throw in three quarts of 
nicely popped corn. Stir briskly till candy is evenly 
distributed over corn. Take the kettle from the fire, 
stir until it is cooled a little and you have each grain 
separate and crystallized with sugar, taking care that 
corn does not burn. 

MOLASSES POPCORN BALLS. 

Boil together one cup of molasses, one-third cup of 
sugar and one teaspoon of vinegar. When it will hard- 
en in cold water, pour over slightly salted popcorn and 
form into balls. 

SALTED PEANUTS. 

Peanuts may take the place of almonds. Procure 
the raw peanuts, shell and set them on the stove in 
cold water and let them come to a boil and stand ten 
minutes, drain off and put on cold water, blanch and 
treat same as almonds. Pecans may be prepared the 
same way. 

PEANUT BAR. 
W. T. Yoder. 

Prepare sugar as for chocolate creams ; when 
cooked to a soft ball add shelled peanuts to thicken. 
Stir and cook until good and brown. Peanut crisps 
are made by adding one-half teaspoon of soda after 
above batch is cooked. 

STUFFED PRUNES. 

Select fine, large prunes. Wash and steam one hour. 
Remove stones and fill as stuffed dates with nuts or 
fondant. Roll in granulated sugar. 



278 



SANDWICHES 



SANDWICHES 

How many things, * * seasoned are 
To their right praise and true perfection. 

— Merchant of Venice. 



Use bread baked the day before, trimming off the 
crust, which may be done before or after cutting into 
thin; even slices. Use one or two" kinds of bread. One 
slice may be graham, rye or Boston brown bread. Use 
any filling desired, press the slices together, cut into 
long, narrow strips or into triangles, or cut with bis- 
cuit cutter, and serve on a trav covered with a trav 
cloth. The kind of filling depending, of course, on 
the rest of the menu. All kinds of meats, in combin- 
ation or alone with mayonnaise, make delicious sand- 
wiches. Tongue may be cut in thin slices or mixed 
with chopped mushrooms and cooked chopped pep- 
pers. Lemon juice or mayonnaise may be added. Use 
mustard with corned beef. Sardines may be used 
alone with lemon juice or mixed with minced ham. 
Anchovies are minced and mixed with butter and a 
dash of cayenne. Or use minced salmon with may- 
onnaise. 

Chopped cucumbers mixed with mayonnaise dress- 
ing make a delicious filling. Place between unbut- 
tered slices of graham bread. 

Finely chopped celery with mayonnaise. Crisp let- 
tuce leaves, nasturtun leaves, seeds and stems chop- 
ped, tomato sliced thin and spread with minced chick- 
en, or use olives stuffed with peppers or the flesh cut 
from those not stoned, chop fine, mix with a salad 
dressing (not too highly seasoned) and spread on 
buttered bread. 

Grate any good cheese, rub to a paste with rich 
sweet cream with a dust of pepper and salt, and 
spread between slices of brown bread. Chopped 
olives may be used. 

Mix hard boiled eggs, salt and salad dressing into a 
paste and use a filling. If the salad dressing is not 
at hand, use cream, a lump of butter, vinegar, salt 
and cayenne pepper. 



SANDWICHES 



279 



FRUIT SANDWICHES. 
Mrs. W. J. Sanborn. 

Chop equal parts of dates, figs and raisins, mix 
with a fork, adding cream until it forms a paste thin 
enough to spread. Use between slices of whole wheat 
bread. Mix equal parts of chopped nut meats and 
chopped banana, spread between thin slices of brown 
bread, sprinkle lightly with salt. The banana should 
not be too ripe. 

Heat together for twenty minutes one tablespoonful 
of crushed mint leaves and two tablespoonsful of hot 
water; when strained add one pint of whipped cream, 
salt, pepper and half an ounce of gelatine dissolved in 
a tablespoon of cold water. Cool in a mold and cut in 
thin slices, placing them between the same sized slices 
of brown bread. Nice to serve for lunch with lamb. 

NUT SANDWICHES. 

Crush the peanuts or other nuts, mix into a paste 
with cream or moisten with mayonnaise, salt and a 
little sugar, spread on buttered bread. 

HOT HAM SANDWICHES. 

Spread small, thin slices of bread with chopped 
ham that has been seasoned with made mustard ; 
press sandiwches together, put one beaten egg into 
half cup of milk and dip each sandwich into this ; fry 
the sandwiches in hot butter, drain on paper and 
serve hot. 

POTTED HAM. 

Fry slices of ham as for the table. Put through the 
meat chopper, then return to the frying pan with the 
drippings from the frying. Heat and mix thoroughly, 
pack in small jars. 

The butter for savory sandwiches should be sea- 
soned with celery salt, pepper, and a dust of curry 
powder, beaten with a wooden spoon until soft and 
creamy. 

ROLLED SANDWICHES. - 
Slice bread thin which is a day old. Pile slices to- 



280 



CHAFFING DISH 



gether, trim off crusts, wrap in a damp napkin and 
place in a cool place for an hour or two. Spread with 
a rather soft paste and roll and tie with baby ribbon. 



CHAFFING DISH 

"May you a better feast never behold." 

— Titus Andronicus. 



ANCHOVEY EGGS. 

Put one tablespoon butter in the chafing dish, add a 
saltspoon dry mustard, two tablespoons tomato sauce ; 
one of Worcestershire sauce and one of mushroom 
catsup. Let it simmer, then drop in four hard boiled 
eggs cut into quarters and sprinkled very sparingly 
with salt and pepper. Have ready four rounds of hot 
toast, buttered and spread with anchovy paste ; place 
the eggs on the toast, pour over the sauce mixture and 
serve. 

DREAM CAKE OR CHEESE DREAMS. 
Rose Lynch. 

Cut bread into slices as for sandwiches, butter 
slightly, and spread thin slices of cheese between. 
Have butter hot in chafing pan, put sandwiches in and 
let cook until brown on one side, turn and brown other 
side. Do not have pan too hot or bread will burn 
before cheese is melted. 

FRIZZLED HAM OR DRIED BEEF. 

Toss together in the hot pan thin slices of lean 
ham or dried beef and a tablespoon of butter. When 
the slices begin to brown, dredge with flour, stirring 
about to keep from scorching; add a dash of cay- 
enne pepper and thin with cream or milk. Allow it to 
boil up once, then serve. 



CHAFFING DISH 



281 



NEWBERGS. 

Cold chicken, veal, lamb or cold roast meat, one 
cup stock, salt and pepper, browned flour. Mince the 
meat fine and season highly. Put stock in chafing 
dish, and when hot stir in meat. Thicken with the 
browned flour. In place of the stock a cream sauce 
may be used. One or two hard boiled eggs may be 
added. 

CELERIED OYSTERS. 

For one dozen large oysters put in a chafing dish 
one tablespoon of butter, the same amount of chop- 
ped celery, half as much chopped parsley, salt, and a 
few drops of tobasco sauce. When hot add the oys- 
ters, cook until the edges curl, and serve at once. 

CREAMED OYSTERS. 
Mrs. W. J. Sanborn. 

Make a cream sauce, melting together two table- 
spoons each of flour and butter, adding a cup of 
cream and oyster liquor; season with pepper and salt, 
and a little lemon juice; heat the oysters in this until 
the edges curl and serve on soft biscuit or patty shells. 
If the butter is allowed to brown at first, the taste is 
improved. Salmon or lobster may be prepared in the 
same way. 

CREAMED CHICKEN WITH OYSTERS. 
Mrs. J. W. Sipher. 

Make a cream sauce in the usual way, using a table- 
spoon each of butter and flour and adding a cup of 
cream. When hot stir in a cup of minced chicken 
and a cup of oysters. Salt and cayenne pepper. Cook 
together and serve with hot biscuit. 

CURRIED OYSTERS. 
Miss Anna R. Glenn. 

One pint oysters to four persons. Heat in their own 
liquor and drain. Take one-half teasponn minced 
onion, fry for ten minutes in one ounce of butter. Stir 



282 



CHAFFING DISH 



into this one-half teaspoon curry powder and a level 
tablespoon of flour; stir till smooth, then add a gill 
of the oyster liquor and one gill of cream, and then 
the oysters. 

UNIVERSITY GRILLS. 
Mrs. Bess Blackburn Grier. 

Drain off all the liquor from a pint of oysters and 
put them in a hot chafing dish! As the liquor flows 
from the oysters, dip it out with a spoon and keep 
them as dry as possible until they are, plump. Sprinkle 
with salt and pepper and add two tablespoons of but- 
ter. Lay each one on a flake cracker and pour the 
liquor over. 

QUAIL. 
Mrs. Ella Rodgers Hughes. 
Four plump quails, four tablespoons butter, three 
gills highly seasoned broth, two teaspoons onion vine- 
gar, two tablespoons mushroom catsup, celery, salt, 
white pepper. Cut the birds open down the back, put 
the butter in chafing dish and heat till it begins to 
brown. Then put the birds in oven and cook five 
minutes, turn and cook five minutes longer. When 
nicely browned on both sides add the broth, catsup and 
vinegar and season with the celery, salt and pepper. 

QUAIL. 
W. J. Sanborn. 

Cut each bird in two pieces, sprinkle with flour and 
brown in butter, using half the flame when browned 
to prevent burning. Season and serve at once. Other 
small birds may be cooked in the same way. 

SARDINES ON TOAST. 

Put on a deep plate, pour boiling water over them, 
drain off at once. Wipe off the skin with a bit of 
cheese cloth, cut off the tails and bone them. Prepare 
thin strips of hot buttered toast, put a sardine on each 
strip, pepper and salt it, pour over a half-teaspoonful 
of melted butter, squeeze over a saltspoonful of lemon 



CHAFFING DISH 



283 



juice, put all carefully in a chafing" dish and heat for 
five minutes. Serve very -hot. 

WELSH RAREBIT. 

One-half pound grated cheese, two tablespoons but- 
ter, one-half cup milk, yolks of two eggs, salt and a 
pinch of cayenne pepper. Melt butter, add cheese, 
then slowly the milk, then eggs and seasoning. Stir 
constantly and let cook until smooth. Serve at once 
on crackers. 

Many egg recipes may be used in a chafing dish. 
Also canned peas, corn, clams, salmon, etc. 

Little pigs in blankets, sausage on toast , sweet 
breads in butter, sliced bacon, lyonnaise potatoes and 
many similar dishes may be prepared in a chafing 
dish. Always remember to slip the pan of hot water 
under the chafing* dish when the supper is prepared, to 
keep hot while serving. 

DISHES IN CASSEROLE. 

Usually dishes to be cooked in a Casserole are first 
prepared in a frying pan, that is, meats are seared, and 
quickly heated through, then transferred to the Cass- 
erole and given a long slow cooking. Anything re- 
quiring this process may be successfully cooked in one. 
A sample dish is enough. 

- BEEF STEAK EN CASSEROLE. 

Brown six sliced onions in three tablespoons butter. 
Put in Casserole, add two pounds of round steak, cut 
in pieces and seared in hot pan, season. Add a half 
cup water, cover and cook slowly two hours, or till 
nearly tender, add a cup of slightly cooked, and sliced 
potatoes and cook till done. Chickens, rabbits, or 
quails may be treated in nearly the same way. All 
kinds of stews may be successfully made in the Cass- 
erole. 



284 



FRAGMENTS 



FRAGMENTS 

"A good wit will make use of anything." 
"Simplify life and be happy." 

—Henry IV. 



TO SERVE FIFTY PEOPLE. 

Three quarts of tomatoes for bisque, one gallon of 
solid oysters., thirty pounds of turkey, four good sized 
chickens for pie, twelve spring chickens to fry, three 
for patties or croquetts, six cans of peas, ten quarts of 
Saratoga potatoes, two quarts of cranberries for jelly, 
three pints of olives, one and one-half galons of salad, 
one and one-half gallons of ice or sherbet, two gallons 
of bulk ice cream or six and one-fourth bricks. 

TABLE OF MEASUREMENTS. 

Four salt spoons equal one teaspoon, three tea- 
spoons dry material four of liquid, equal one table- 
spoon, six tablespoons equal one-half cup, two gills 
equal one cup, two cups one pint, four cups of flour, 
two solid of butter, two of granulated sugar, three of 
meal, two of solid meat and nine large eggs equal, one 
pound. 

"Au gratin" — Means that the dish is prepared with 
white sauce, covered with bread crumbs and baked. It 
is an excellent way to dispose of left overs and to serve 
many vegetables. 

Ail escalloped dishes, are much nicer if made with a 
good white sauce poured over them, instead of the us- 
ual way of using bits of butter and milk or water. 

Cracker or bread crumbs for covering the tops of 
scallops, etc., should be first well greased in melted 
butter. 

Bread crumbs are better for covering articles for fry 
ing, as cracker crumbs absorb the grease. 

When the mold contains ice cream, wrap a cloth 
about it wrung from hot water ; when it contains a hot 



FRAGMENTS 



285 



pudding, wring the cloth from cold water to remove 
from mold. 

The smaller the cake the hotter the oven should be.. 

In creaming butter and sugar, if butter is hard, 
warm the sugar or the bowl. 

To keep frosting- from cracking add one teaspoon 
of cream to each white of an egg. 

Use a knife wet with hot water to cut a frosted cake. 

Fine granulated sugar makes a better cake than the 
coarse grade. Confectioner's sugar will make a 
smoother frosting than the powdered. 

Different jellies may be used to tint frostings. 

To take a cake from a pan, lay a clean towel on the 
table, invert the cake pan over it and put a cloth folded 
two or three thicknesses wet in cold water, over the 
bottom of the pan. 

Two apples placed in the cake box will keep the con- 
tents moist. 

Set dry figs, raisins or dates on a plate, in a steamer. 
In half an hour they will be as plump as when fresh. 
Dry and roll lightly in confectioner's sugar before put- 
ting them away. 

A good balance of spices is three tablespoons of cin- 
namon, one of ground mace, one grated nutmeg, two 
teaspoons of cloves, and two teaspoons of allspice. 

A drop of cinnamon extract and three or four drops 
of vanilla added to a pot of chocolate will greatly im- 
prove the flavor. 

Cut new bread with a very hot knife to prevent its 
crumbling. 

Uselce cream scoops to mold mashed potatoes in 
little pyramids, rub each with butter and lemon in 
gas broiler. 

Rinse the pan with cold water or rub with butter to 
prevent milk scorching. 

A spoonful of vinegar added to the lard prevents 
doughnuts from absorbing fat ; added to water makes 
old fowls tender and fish firmer and whiter. 

A good substitute for butter and beef drippings for 
frying: Boil best kidney suet in milk, allowing one- 
half cup to one pound of suet ; lift from bottom occa- 



286 



.FRAGMENTS 



sionally to prevent burning. When milk has boiled 
off, dip off grease which will be of a delicate flavor. 
The suet is improved by soaking several hours in cold 
water. Excellent to put with lard for frying dough- 
nuts. 

Dough for breakfast rolls can be kept several days 
on ice. 

Add a teaspoon of cocoa to a pumpkin pie for a 
change. 

Place a pan of hot water in oven with biscuit to be 
warmed over. 

If salad dressing curdles when boiling add a little 
cold water and beat. 

Clean the grater after chocolate with stale bread. 

Pour cold water over butter milk to keep it. Pour 
off when you wish to use the milk. 

Put a tablespoon of olive oil or parafine on top of 
catsup before sealing, to preserve it. 

Pour boiling water over raisins the day before they 
are to be served. Put away to cool. In the morning 
lay on a cloth and dry. They will be plump and much 
improved. 

Dust pork chops with a little brown sugar. It- 
adds a delicious flavor. 

A few gratings of nutmeg added to the usual seas- 
oning of creamed spinach and cauliflower gives a dain- 
ty flavor. 

Sour cream makes a delicious dressing for cucum- 
bers. 

Put a pinch of soda in milk to prevent curdling. 
Cream which has begun to turn may be sweetened by 
adding a pinch of soda and bring to the boiling point, 
stirring constantly. 

Cream or milk will not drip from a pitcher on to 
the tablecloth if the nose of the pitcher is rubbed with 
butter. 

Place a pan of cold water in the oven to cool it 
when it is too hot. 

Always use a double boiler when cooking custards 
or cereals, both of which burn easily. 

Slow and long cooking will make tough meat tender. 



FKAGMENTS 



287 



Pack oranges in fine dry sand and they will keep for 
months. 

Hash potatoes or apples with a baking powder can 
with a few holes made in the bottom to allow steam to 
escape. 

In boiling ham parboil it in soda water, then take out 
and scrape and wash clean. Add clear water and cook. 
It will have an added sweetness and be remarkably 
tender. ( 

Test custards with a silver knife. If baked it should 
come out smooth, if boiled it will be thickly coated if 
custard is done. 

Keep food hot by placing dish in another of hot 
water. 

In frying croquettes, add hot water to the weli 
beaten egg, before dipping in the bread crumbs. 

Radishes when served plain, like celery, should be 
piled on a dish of cracked ice. 

Soaking onions in warm salted water for an hour 
will remove rank flavor. 

Roll sausages in flour before frying. 

Milk will keep sweet several days if a small teaspoon 
of fine salt is added to each quart. 

Make oranges and lemon extract, using the thin col- 
ored skin, of any pleasant tasting fruit. Put in bottle 
and cover with 90 per cent alcohol ; let stand three 
weeks. A few genuine vanilla beans will flavor a half 
pint of best alcohol. 

Pour sauce around puddings and fish, not over them. 

Serve rich, creamy buttermilk with cracked ice. 
Healthful and nutritious. 
Pour hot water on raisins to seed easily. 

To test eggs put them in water. If the large end 
turns up they are not fresh. 

Use a coarse grater to extract onion juice. 

Put flour with suet when chopping to prevent its 
sticking together. 

In preparing parsley cut with scissors. 

Keep parsley wrapped up in a piece of wet cheese- 
cloth, several weeks without it spoiling. 

When you wish to have green vegetables, really 



288 



FRAGMENTS 



green, let them cook with the cover off. 

Boquet of herbs consists of a few sprigs of parsley, 
a piece of thyme, a clove of garlic, a bay leaf, and a 
few peppercorns all tied together, ready to be dropped 
into whatever they are to flavor. 

FOR SWEETEXIXG CISTERX WATER. 
Mrs. E. D. Cady. 

Use one-half pound each of alumn and borax. Dis- 
solve alum in a gallon of water and put in cistern. The 
next day put in dissolved borax. 

CARPET WASH. 
Mrs. S..S. Hallam. 

One cake ivory soap, five cents worth of ammonia, 
five cents worth of ether. Dissolve soap in one quart of 
soft water and while hot remove from stove and add 
ammonia and ether and one quart of soft water. Let 
stand over night and is ready for use. 

CLEAXSIXG FLUID (FIXE). 

Six drachms alcohol, two ammonia, one of oil of 
sassafras, one of chloroform, three-fourths drachm of 
pulverized borax. Mix and shake, then add one quart 
of deodorized gasoline. 

WASHING MADE EASY. 
Mrs. Melville Brewer. 

Eight ounces sal soda, six ounces borax, two and a 
half pounds laundry soap, ten quarts rain water. Shave 
soap, add to water, with sal soda and borax. Heat 
until thoroughly dissolved — about an hour. Use half 
cup to each pail of water to soak clothes over night, 
add one cup to boil in. The mixture may be used only 
to boil the clothes, washing in usual way. It is ex- 
cellent to whiten them and for washing flannels. 

WASHIXG FLUID. 
Mrs. Chas. Cable, Berwick. 

Ten cents worth of lump ammonia, five cents of salts 
of tartar, one can of Lewis Lye dissolved together in 



FRAGMENTS 



289 



one gallon of water. Use one cup of this fluid to a 
tub of water. Soak clothes over night, in morning 
wring, put in boiler with one-half cup of fluid. Bring 
to a boil. Suds and rinse well. 

TO WASH BLANKETS. 

One ounce pulverized borax, one-half pint soft soap. 
Put in cold soft water ; soak over night. Rinse in two 
waters in morning, squeeze but not wring and hang 
up without wringing. For one blanket. Makes them 
soft and is easily done. 

The best disinfectants are pure air and sunshine. 

Use whitewash freely. 

Fresh lard will remove tar, grass and machine oil 
stains. 

White lead is the best cement for mending china or 
glass. Put away three or four months before using. 

Remove ink spots and iron rust with lemon and salt. 
Sweet milk will take out ink if applied at once. 

Mildew may be removed by boiling garment in 
strong borax water. 

Keep coarse sink brushes for cleaning pots, pans 
and vegetables. 

HOSPITAL DRESSING FOR BURNS. 
Mrs. Helen C. Smith. 

One pint sweet oil and six fluid ounces of lime water 
shake well. Put in a few drops of Bergamot and 
you have a splendid hair dressing. 

To remove cream spots from embroidered center- 
piece or doilies, dampen the spot with household am- 
onia, then lay a fresh piece of blotting paper over it 
and iron lightly. 

Remove coffee and tea stains from linen by rubbing 
a little borax and soak for half and hour in cold water, 
then hold over the mouth of a deep dish and pour 
boiling water over the spot. 

The coffee and tea pots should be filled with cold 
water and a tablespoonful of soda and boiled for two 
hours once a week. 



290 



ADDENDA 



TO KEEP GAME FRESH. 

Mix a teacupful of vinegar and one of carbonate of 
soda. Pour this inside the bird and shake it for per- 
haps five minutes. Wash the outside of the bird with 
the same preparation, and then carefully wash the 
whole bird again with fresh, cold water. 



ADDENDA 

"Jove and my stars be praised: Here is yet a postscript." 

— Twelf.h Night. 



BAKED APPLES. 
Mrs. Mary A. Frantz. 

Cut apples in halves, take out cores, set in baking 
pan with the cored side up. For seven or eight tart 
apples use three cups sugar, one and one-half cups 
water; set on top of stove, cover diosely and let boil 
half an hour, remove cover and place in oven, and 
bake until brown as desired. 

BAKED APPLES WITH FIGS. 
Mrs. Arch Young. 

Use firm apples like Greenings. Pare and remove 
core ; fill space with one large or two small figs ; put 
in rather deep pan, with little water. Sprinkle gener- 
ously with sugar and a little cinnamon. Bake till 
done. Lift out carefully so as not to break. 

BAKED APPLE JELLY. 
Mrs. Eleanor Phelps Pratt, Glenn Ellyn. 

Fill a two-quart granite dish with alternate layers 
of sliced tart apples and sugar. Bake three hours, 



ADDENDA 



291 



closely covered. Served with whipped cream. This 
is delicious and should turn out a solid pink jelly. 

GROUND ALMOND PUDDING BOILED. 
Mrs. H. Warner. 

One-half pound ground almonds, one-half pound 
white sifted sugar, eight eggs, beaten separately, one- 
half pound of bread crumbs, the rind of a grated 
lemon. Beat for half an hour and steam the same as 
other steamed puddings. Must be dished up quickly 
and eaten with sauce. 

APRICOT PUDDING. 
Mrs. Wm, J. Bryan, Lincoln, Neb. 
Two small cups apricot (dried), cook soft, press 
through colander ; one-half box of gelatine, whites of 
three eggs well beaten, sugar to taste. Mould and 
cool. Serve with whipped cream. 

APPLE DUCHESS. 
Mrs. Jennie H. Disney. 
Pare apples and cut round balls with vegetable 
scoop about two dozen ; cook tender in one cup each of 
sugar and water, with one teaspoon lemon juice, then 
drain and roll in melted currant jeffly, pile on dish. 
Cook the trimmings in a little water, pass through 
sieve and simmer in the syrup. Put the marmalade thus 
made around the balls and sprinkle with chopped 
blanched almonds. Around this on same dish serve 
whipped cream. 

APPLE DUMPLINGS. 
Miss Irma Jewell. 
Make rich pie crust, roll thin and cut in squares. On 
each square place the sliced apples, sugar, butter and 
nutmeg or cinnamon. Fold over and place in buttered 
bake dish, over all pour one cup of water and one of 
sugar. Bake in medium oven. 

APPLE DUMPLINGS. 
Mrs. J. B. Herbert. 
Mrs. Jos. Stevenson. 

Pare, core and quarter good cooking apples ; have 



292 



ADDENDA 



ready well buttered cups; take one pint flour, two 
teaspoons of baking powder, a little salt, and sufficient 
milk to make a thick batter ; put in each cup a spoonful 
of batter, add prepared apples, cover with batter, and 
steam until fruit is thoroughly cooked. Serve with 
sugar and cream. Other fruits either fresh of canned 
may be used. 

BAKED APPLE DUMPLINGS. 
Miss Bird Juiisk. 
Make rich biscuit dough with one quart flour, roll 
about one-half inch thick, cut in pieces size of saucer. 
Pare, core and quarter one apple for each dumpling. 
Hold quarters together and pinch dough firmly around 
them. Take one quart water, one cup sugar, one-half 
cup butter, put in baking dish. When boiling lay in 
dumplings and bake till done, about one-half hour. 
This amount makes six good-sized dumplings. 

BOILED APPLE PUDDING. 
Mrs. Sarah K. Delano. 
Pare and core six apples, put them in a stew pan 
with water enough to half cover them, add one tea- 
cup of sugar and butter the size of an egg, a pinch of 
salt ; boil until the underside of the apple is tender, 
then turn them over, thicken with a teaspoon of flour 
mixed in cold water ; essence to suit. 

BANANAS IN SYRUP. 
Mrs. Jas. French. 

Heat in a porcelain kettle a pint of currant and red 
raspberry juice, equal parts, sweetened to taste. When 
boiling, drop into it a dozen peeled bananas ; simmer 
them very slowly for twenty minutes ; remove the 
bananas, boil the juice until thickened to the consist- 
ency of syrup, pour over the fruit. Serve cold. 

BANANA SNOW. 
Mrs. Eliza Smith. 

Soak two-thirds box of gelatine in one-half cup of 
cold water for half an hour, then pour over this one 
pint boiling water, add heaping cup of sugar, juice of 



ADDENDA 



293. 



two lemons ; stir well ; when cold and beginning to 
thicken, add whites of three well beaten eggs ; beat 
together until stiff and white (about one hour). Peel, 
cut in thin slices eight large bananas and stir into the 
snow. Dip molds into cold water, fill with the snow, 
set on ice to harden. Serve with whipped cream or 
custard made of the yolks of eggs, one pint milk and 
half cup sugar. 

BATTER PUDDING. 
Mrs. Sue Burden Brunen. 
One pint milk, four eggs (the yolks and whites 
beaten separately), ten tablespoons sifted flour, a lit- 
tle salt ; beat in the whites of the eg*gs the last thing 
before baking. Bake half an hour. 

BLACK PUDDING. 
Mrs. Clara Burden. 
One teacup molasses, one of butter, one of sugar, 
two of flour, one of sour milk, four eggs, one nutmeg, 
one teaspoon soda. Mix butter and sugar to a cream, 
add eggs well beaten, then molasses, then nutmeg, then 
flour and sour milk, last soda dissolved in a little warm 
water ; steam three hours. Fruit may be added. Good 
warmed over. 

BLACKBERRY PUDDING. 
Mrs. Delos W. Baxter, Rochelle, 111. 
Half cup sweet milk. Two-thirds cup N. O. mo- 
lasses and one even teaspoon soda, two cups sifted 
flour, one box blackberries, over which flour has been 
sifted, stirred in very lightly, so as not to break. 
Steam two hours. Serve with hard sauce. 

RICH PUDDING. 
Miss Carrie Wallace. 
One-third suet chopped fine, two-thirds flour. Sea- 
son well with pepper and salt. Mix all together thor- 
oughly. Put amount needed in pudding bag, place in 
kettle of hot water and boil thirty minutes. Turn out 
on hot plate and serve. Will keep several weeks in 
cold weather. 



294 



ADDENDA 



BUTTERSCOTCH PIE. 
Mrs. Margaret C. Landon. 

Part one — One cup brown sugar or one-half cup 
brown sugar and one-half cup maple syrup, one table- 
spoon butter and just enough water to dissolve. Cook 
until thick. 

Part two — One cup milk, one tablespoon flour, yolks 
of two eggs. Mix and add part one, then cook. Fill 
baked crust and add meringue of beaten whites of two 
eggs sweetened to taste. Set in oven to brown. 

CHOCOLATE PIE. 
Mrs. Earl O. Stewart. 

Two cupfuls of milk, yolks of two eggs, six table- 
spoons of sugar, four tablespoons of grated chocolate 
and two tablespoons cornstarch. Let milk and sugar 
come to boiling point, add corn starch wet up in milk, 
then chocolate, a teaspoon of vanilla extract and last 
the well beaten yolks of eggs. Pour into a baked 
crust and cover with meringue of whites of two eggs. 

CHOCOLATE PIE. 
Mrs. Mabel Hanna Porter. 

Grate one-half teacup of chocolate, place in a sauce 
pan with one cup of hot water, butter the size of a wal- 
nut, one teaspoon vanilla and one-half cup sugar. Beat 
the yolks of two eggs with one-half cup sugar, add 
two tablespoons cornstarch (dissolved in a little water) 
Mix and add to the chocolate. Cook until thick, stir- 
ring constantly. Pour into a pie shell and let cool. 
When ready to serve put whipped cream over the top 
of the pie. 

LEMOX PIE. 
Mrs. Ross B. Hickman. 

One and one-half lemon, grated rind of one, one cup 
sugar, one tablespoon of butter, beat to a cream, four 
tablespoons sweet milk, two eggs, (save white of one 
for top), one-half cup luke warm water with one large 
tablespoonful cornstarch. Same for orange pie. 



ADDENDA 



295 



PINE APPLE PIE. 
Mrs. Margaret C. Landon. 

One grated pineapple, its weight in sugar, half its 
weight in butter, one cup of cream, five eggs. Beat 
the butter to a creamy froth, add the sugar and yolks 
of the eggs, continue beating until very light, add the 
cream, the grated pineapple and the whites of the eggs 
beaten to a stiff froth. Bake with an under crust. 

PUMPKIN PIE. 
Miss Lriicretia Stewart. 

One cup stewed pumpkin, one cup sweet milk, one- 
half cup of sugar, two well beaten eggs, pinch salt, one- 
half teaspoon each of ground cinnamon, ground cloves, 
and vanilla extract. This makes one large pie. 

SALAD DRESSING. 

Mrs. L. J. Merrold. 

One-fourth teaspoon salt, one-fourth teaspoon mus- 
tard, a little pepper, one teaspoon flour, two tablespoon 
sugar, one cup sour cream, one cup vinegar, one or 
more eggs. Boil until thick. 

FRENCH DRESSING. 
Mrs. Robert Seaton, Seaton, III. 

One and one-half teaspoon salt, one-quarter teaspoon 
pepper, six tablespoons olive oil, two tablespoons of 
vinegar, a little cayenne, a little juice of an onion. 
Add salt and pepper, olive oil and vinegar. Stir for 
five minutes with a piece of ice, remove ice and beat 
until quite thick. Keep in cool place until ready to 
serve. 

CELERY SALAD. 
Mrs. Robert Seaton. 

Cut the tender stalks of celery into inch pieces to 
make three cups, mix with a French dressing. Serve 
in a ring of tomato jelly and garnish with curled celery, 
shredded lettuce and mayonnaise dressing. 



ADDENDA 



KLONDYKE SALAD. 
Mrs. Robert Seaton. 

One can French peas, cheese cut in small cubes, 
sweet pickles chopped very fine. Mix with mayon- 
naise. 

SPICED BEEF. 
Mrs. Mary E. Sykes. 

Four pounds of round beef, chopped fine, take from 
it all the fat, add to it three dozen small crackers rolled 
fine, four eggs, one cup milk, one tablespoon ground 
mace, two tablespoons black pepper, one tablespoon 
melted butter. Mix well and put in any pan that will 
just fill, packing it well. Baste with butter and water 
and bake two hours in a slow oven. 

ROYAL CUSTARD. 

To serve with clear soup. 

Two eggs, one-half cup consomme, one -eighth level 
teaspoon salt, dash of nutmeg, few grains cayenne. 

Beat eggs slightly and add the consomme and seas- 
oning. Strain into a buttered mold, set in a pan of 
hot water, and bake in a moderate oven until firm. 
When cold turn from mold and cut into diamonds or 
dice. 

CHEESE SOUFFLEE. 
Mrs. C. O. Walters. 

Two tablespoons butter, three of flour, one cup milk, 
pepper, one-half teaspoon salt, one-fourth cup grated 
cheese, three eggs. Add flour to melted butter then 
milk and seasoning, cook to thick sauce. Add yolks 
of eggs, cheese and lastly the beaten whites, grease 
pan and bake in pan of hot water twenty minutes in 
moderate oven. 

SALMON-SALAD EGGS. 
Mrs. A. H. Dean. 

Boil the number of eggs you desire until hard. Mix 
the powdered yolks with canned salmon, season with 
vinegar, mustard, salt and pepper. Place the mixture 



ADDENDA 



297 



within the whites of the eggs and throw over them 
drawn butter. Serve hot. 

SCOTCH EGGS. 
Mrs. Lewis Duke. 
Six hard boiled eggs, one-third cup fresh bread 
crumbs, one-third cup miik, one and one-half cup 
chopped (cooked) ham, one raw egg. Shell eggs, cut 
lengthwise, take out yolks, mix fine, season with 
salt, paprica, moisten with cream. Fill whites with 
these yolks, put together whole again. Prepare for 
the outside the bread crumbs and milk cooked 
to a paste, add chopped ham, season with a little pa- 
prica and mustard, add one raw egg beaten lightly, 
cover eggs with this, roll in bread or cracker crumbs 
and fry in deep fat as doughnuts. 

BAKED MANGOES. 
Miss Lillian Gallagher. 
Use ripe mangoes. Cut off the tops and remove the 
seeds ; cook until done, change the water several times, 
last water salt to taste. Filling — Use crackers or dry 
bread, potted ham (one can), salt and butter. Fill 
each mango, then place in a pan containing enough 
water to half cover. Before serving peel and cook 
ripe tomatoes, salt and butter them and serve with 
each mango. 

MINT SAUCE. 

One-third cup mint, minced fine, one-half cup hot 
vinegar, one level tablespoon sugar. Mix the sugar 
and vinegar and add to the mint. Set on back of 
range for thirty minutes. 

SPICE LAYER CAKE. 
# Maude Porter. 

One cup of brown or white sugar, one-third cup 
butter or butter and lard mixed, one cup sour cream 
or milk, one egg, one and three-fourths cups flour, 
one cup chopped raisins, one teaspoon soda, one-half 
teaspoon baking powder, one heaping teaspoon cin- 
namon and cloves. Bake in two layers. Put together 
with boiled icing. 



298 



ADDENDA 



MARSHMALLOW FUDGE. 
Elizabeth Charlton. 

Boil to a soft ball, three cups of light brown sugar 
with one cup of milk. Beat in after removing from 
the fire one-fourth pound of marshmallows. Nats 
may be added. 



INDEX 





PAGES 


SOUPS - 


7 


-21 


FISH 


27 


-30 


OYSTERS 


31 


-36 


MEATS - - - "* 


37-60 


VEGETABLES - 


' ou 


s 3 

— O J 


SALADS - 




1 U 1 


CKOQUETTES . . . . 


1 UZ- 


1 U 7 


CHEESE 


1 U 7- 


1 1 A 
1 I i 


BREAD 


1 1 A 


1 


PIES 


1 0 7 
1 Z / ' 


I A 1 
1 T 1 


PUDDINGS ..... 




1 /C 7 
1 0 / 


CAKES 


168- 


205 


ICES AND FILLINGS FOFk CAKES 


191- 


195 


ICES, CKEAMS, ETC. 


- 208 


225 


BREAKFAST DISHES 


226- 


235 


EGGS 


235- 


242 


PICKELS, PRESERVES, ETC. 


242- 


261 


BEVEKAGES 


261- 


270 


CONFECTIONEKY . . . . 


270- 


277 


SANDWICHES 


270- 


•280 


CHAFING DISHES - 


280- 


■283 


FRAGMENTS .... 


284- 


289 


ADDENDA - 


289- 


■298 



PRINT ED BY REPUBLICAN- ATLAS PRINTING CO. 
MONMOUTH, ILL 



ALLEN'S JOHN C. ALLEN CO. 

STORE 

TABLE LINENS 

NEW, PRETTY, ATTRACTIVE. 

OUR PRICES ARE ALWAYS RIGHT. 
Before buying see our 
complete line of 

table: linens. 
The Peoples National Bank 

OF MONMOUTH 

CAPITAL - $75,000.00 
SURPLUS AND PROFITS - - 77,000.00 

Interest allowed on Savings and time deposits. 
We would be pleased to have your business. 

RED STAR STORE 

the place to buy your 

DRESS GOODS, SILKS, 

LADIES AND MISSES COATS, 

BLANKETS AND UNDERWEAR 

The Savings Bank for the Peop'e 

HENRY STOECKS & BRO, 

VAN VALKENBURG & SON. 

HARDWARE 
FINE COOKING UTENSILS A SPECIALTY. 
Monmouth, III. 



J. A. JOEL,' 
The One Price Clothier. 
No. 87 North Side Public Square. 



INDEX 



Page Page 

" SOUPS. Tomato Bouillon 19 

Tomato Soup 20 

Stock 7 Crontons 20 

Bouillon 7 Crisps 20 

Consomme 7 Dropped Dumplings .. ..20 

Cream Stock for Vegetable Potato Dumplings 20 

Soups 8 Forcemeat Balls 20 

Amlur 8 Lemon for Soup 21 

Asparagus 8 Noodles, 1, 2, 21 

Barley, Cream of 13 R oa yl Custard 206 

Beef Bisque 8 

Bouillon Fruit 9 FISH 

Bouillon Iced 9 " 

Fruit Soup Iced 9 ^fj- 1 - \ ■■• • • x ' ^ 

Carrots, Cream of 9 Boiled Trout or White Fish 22 

Celery 10 Cream Fish 22 

Celery, Cream of . . 10 Outlets 

Chestnut 10 ^ evil ^ d • f 0 

Chicken 10 ^scalloped 23 

Chicken Cream 10 blanked . 

Clam 11 Baked Cod ....24 

Cocoanut 11 gait Cod . ... .. . ... .24 

Corn x 2 11 Frog Legs Fned > !» 2,.. 24, 25 

Green Corn V." 12 f r ? g , Le gs Camp Style ..25 

Corn Chowder 12 lobster Cutlets 2d 

Cucumber ..12 Lobster Newburg . . 2d 

C reo i e X2 Mackerel Salt, Baked . ...2o 

Duchess 13 Mackerel Salt, Broiled. .. .2(5 

Fish Chowder Yankee ".'.'.13 Ramekins 26 

Q ra p e 2°> Salmon Cream 26 

French' Gumbo' .'.".'.'.'.''.'. '.14 Salmon Baked or Halibut 26 

Lobster Bisque of 14 Sahnon Blanquette of ... .27 

Macaroni 14 Salmon Loaf 1, 2, 27 

Mulligatawny 14 Salmon Souffle 28 

Mushroom , 15 Shrimps Creamed 28 

Mock Turtle 15 T ™P al ;L • ■ •• •• ••••• 28 

Onion j5 White Fish Timbales with 

Ox Tail 'l6 Mushroom Sauce 29 

Oyster, i,' 2,' '. 16 burbot 29 

Oyster Plant or Salsify ..17 Plsh - Accompaniments of 29 

p ea 12 .17 Cucumber Sauce 30 

Pea' Nut'. '.11 Hollandaise Sauce 30 

Potato 12 . . . . . .11 Maitre d 'Hotel Butter 

Soup a 'la' Reine . . 18 Sauce 30 

Salmon 18 Sauce Tartare 30 

Spinach Cream of 19 _____ 

Tapioca 19 OYSTERS. 

Tomato Bisque 19 Broiled 31 



INDEX 



Page 

Cocktail 31 

Creamed, 1, 2, 31 

Croquettes 32 

Deviled 32 

Escalloped, 1, 2, 32 

Fried, 1, 2, 33 

Fried Maryland 33 

Fried in Butter 34 

Flitters 34 

Jumble 34 

Panned 34* 

Patties 34 

Patties Filling for 35 

Pie 35 

Pigs in Blankets 35 

Snort Cake 35 

Shredded Wheat, Oyster 
Meat or Vegetable Pat- 

ies 36 

Oysters With Ham 36 

Oyster Sauce 36 

Oysters in Crusts 36 

Tea Dish 36 

MEATS. 

Roast Bacon 37 

Roast Meat 37 

Pot Roast 37 

Boil 38 

Beef a la Mode 38 

Beef Spiced 1, 2, ..28, 296 

Beef, Spiced Roast 39 

Steak 39 

Steak Smothered With On- 
ions 40 

Steak, Round 40 

Beef Loaf 40 

Beef Roll 40 

Beef Creamed Smoked ... .41 

Calf's Brains 41 

Camelon 41 

Chicken Broiled 41 

Chicken Creamed 41 

Chicken Fried, 1, 2, 42 

Chicken Jellied 42 

Chicken Panned ,..42 

Chicken Stewed 43 

Chicken Pie, 1, 2, 3, 43, 44 

Chicken Old Point Comfort 
Terrapin 44 



Page 

Goose Roast 44 

Ham Baked 44 

Ham Boiled, 1, 2, .< 45 

ham Loaf 45 

Ham Broiled 45 

Ham Yum Yum 46 

Veal Kidneys 46 

Lamb Roast 46 

Calf's Liver 46 

Mutton Boiled 47 

Mutton Spiced Roast 47 

Caper Sauc* 47 

Opossum Baked 47 

PorK Roast 48 

Pig, Little, Baked . . 47 

Pork, Roast Spare Ribs . .48 

Pork Chops 48 

Quail Roast with Nut Dress- 
ing . . .48 

Quail Roast with Oyster 

Dressing 49 

Sausage Rolls 49 

Sausage Rule for Pan ....49 

Squabs 50 

Sweetbreads Creamed ...50 
Sweetbreads on Toast ..50 
Tenderloin, Braised or 

Pork Chops 50 

Tenderloin Breaded 50 

Tripe SO 

Tongue Boiled 51 

Tongue with Raisins ._. ..51 
Turkev Roast and Gravy 

1,2, 51 

Turkey Dressing, 1, 2, 3,.. 52 

Turkey Patties 52 

Turtle Fried 52 

Veal Birds .53 

Veal Braised Tenderloin ..53 

Veal Breaded 53 

Veal Creamed 54 

Veal Jellied 1. 2, 54 

Veal Loaf, 1, 2, 3, 4, 5. .54, 55 

Veal Picnic 55 

Veal Pie 56 

Veal Pressed .. .. 56 

veal Escalloped 56 

Wild Game 56 

Spanish Stew • 57 

Meat Balls, 1, 2, 57 



INDEX 



Pag 3 

Brine for Corning Beef or 

Tongue . 57 

Brine for Corning Beef or 

Ham 58 

Yorkshire Pudding 58 

^elery Dressing for Fowl 58 

Curry Sauce 58 

Horseradish Sauce 58 

Horseradish Cooked .. ..59 

Luti Sauce 59 

Mushroom Sauce 59 

Meat Sauce 247 

Accompaniments for Fowl 

and Game 59 

To Keep Beef Steak 59 

To Season Sausage 60 

VEGETABLES. 

Apples Fried 60 

Apple Fried in Batter . . GO 

Artichokes 60 

Asparagus on Toast, 1, 2, 61 

Asparagus Patties 61 

Bananas Fried 61 

Beans Boston Baked .. ..62 

Beans Baked 62 

Beans Creamed 62 

Beans New Way to Cook 63 

Beans Lima ..63 

Brussels Sprouts 63 

Cabbage Boiled 63 

Cabbage Cream 64 

Cabbage Escalloped, 1, 2, ..64 
Cabbage Fried and Bacon 64 

Cabbage Hot Slaw 64 

Carrots 65 

Cauliflower Baked 65 

Cauliflower Escalloped. ..'35 

Cauliflower Boiled 65 

Celery Escalloped 66 

Celery 66 

Corn Baked 66 

Corn Fried G6 

Corn Balls 66 

Corn Fritters or Mock Oys- 
ters. 1, 2, 3 67 

Corn Steamed ....67 

Cucumber on Toast 67 

Egg Plant 68 

Greens 68 



Page 

Hominy Lye 68 

Lettuce Dutch 68 

Lettuce Dressing 69 

Macaroni and Cheese ....69 
Macaroni and Tomatotes . . 69 
Macaroni Stewed .. ....69 

Mangoes Baked 297 

Mushrooms 69 

Mushrooms Fried 70 

Onions Raw 70 

Onions Baked 70 

Onions Escalloped 70 

Onions Fried 71 

Onion Pie 71 

Onions Stuffed, 1, 2, 71 

Parsnips 71 

Parsnip Balls 72 

Parsnips Fried ..72 

ParsniDs Stewed 72 

Peas Green 72 

Peas Escalloped 72 

Peas Patties 73 

Peas French i. .73 

Peppers to Prepare 73 

Penpers Stuffed, 1. 2, 3, 73, 74 

Potatoes au Gratin 74 

Potato Batter Cakes .. ..74 
Potatoes a la Baden Ba- 
den -.75 

Potato Chowder, i.ew Eng- 
land 75 

Potato Cones 75 

Potatoes Escalloped, 1, 2, 

75, 76 

Potatoes French Fried ...76 
Potatoes On the Half 

Shell 76 

Potatoes Hashed Brown 76 

Potatoes Lyonnaise 77 

Potato Pears 77 

Potato Puffs 1, 2, 3, ....77 

Potato Ressoles 78 

Potatoes Stuffed 78 

Potatoes to Use Small 1, 2, 78 
Sweet Potatoes Baked ..79 
Sweet Potatoes Escalloped 79 
Sweet Potatoes Grilled ..79 

Sweet Potatoes Fried 79 

Rice to Boil 79 

Rice au Gratin 79 



INDEX 



Page 

Rice Browned 80 

Salsify or Vegetable Oys- 
ter Escalloped 80 

Spaghetti Italian 80 

spinach ..81 

Spinach With Eggs 81 

Squash 81 

Tomatoes Baked, 1, 2, 81, 82 
Tomatoes Creamed, Pried 82 
Tomatoes Escalloped .. ..82 

Tomatoes Fried 82 

Tomatoes and Rice 83 

Tomatoes Stuffed 83 

Tomato Toast 83 

Turnips Baked 83 

Turnips Browned 83 

Turnips Escalloped 83 

SALADS. 

Almond 84 

Apple or Waldorf 84 

Asparagus 84 

Aspic Jelly 84 

Aspic Tomato 84 

Banana, 1, 2, 85 

Bean, String 85 

Beet 85 

Berlin 85 

Cabbage 86 

Cabbage and Apple 86 

Cold Slaw, 1, 2, 80 

Cold Slaw Dressing for ..86 

Cauliflower 87 

Celery 1, 2, 295 

Cheese, 1, 2, 87 

Cnerry 87 

Chicken, 1, 2, 87, 88 

Chipped Beef 88 

Combination 88 

Cucumber 89 

Cucumber Jelly 89 

Egg 89 

Egg Deviled 89 

French Salad 89 

Fruit Salad, 1, 2, 90 

Gorche . . 90 

Grape 90 

Grotto 91 

Klondyke 296 

KlondyGooche 90 



Page 

Lettuce, 1, 2, 91 

Macedoine 91 

Milannaise 91 

Nasturtium 92 

Nut 92 

Onion 92 

Orange 92 

Orange and Pineapple ....92 

Oyster, 1, 2, 3, 93 

Peach Nest 93 

Pear, 1, 2 93, 94 

Peas and Pecans 91 

Pimento 94 

Pineapple . . . . 94 

Potato, 1, 2, 3 95 

Potato Cheap 96 

Potato Hot 96 

Salmon 96 

Shrimp . . ' 96 

Snrimp Cucumber 96 

Strawberry 97 

Sunflower" 97 

Tomato and Cucumber ... .97 

Tomato Jelly 97 

Tomato 98 

Tongue 98 

Veal 98 

Vegetable 98 

Water Cress 98 

Waldorf 99 

Cream Dressing for Cold 

Slaw 99 

Hard Boiled Egg Dressing 99 

French Dressing 295 

Lettuce Dressing 99 

Salad Dressing 1, 2, 9, ..295 

Mayonnaise 100 

White Cream Dressing ..101 
Inexpesive Dressing .. ..101 
Quart of Dressing for 10 

Cents 101 

Tomato Cups for Salad ..101 

CROQUETTES. 

Apple Fritters 102 

Banana Croquettes 102 

Cheese 102 

Chicken, 1, 2 103 

Chicken and Rice 103 

Cod Fish 103 



INDEX 



Corn Fritters 104 

Lorn Croquettes 104 

Pish Roll or Croquettes .104 

Fish Fritters '104 

Hominy Croquettes .. ..104 

Lobster 105 

Macaroni 105 

Meat 105 

Oyster Plant 105 

Parsnips 105 

Potato 106 

Potato Sweet, 1, 2, 106 

Rice 106 

Salmon Balls 107 

Salmon Croquettes 1, 2, 3, 

107 

Sweetbread 107 

Sweetbread Patties .. ..108 

Veal, 1, 2, 108 

Thick Cream Sauce .. .108 
Patty Shells 109 

CHEESE. 

Cheese Balls, 1, 2, 109 

Cheese .. .. 109 

Cheese Cottage .110 

Cheese Crackers 110 

Cheese Fonda, 1, 2, .. ..110 

Omelet Ill 

Ramekins ,. . . . Ill 

Rarebit, 1, 2, Ill 

Egg and Cheese Salad ..111 

Souffles 1, 2, 296 

Rice and Cheese Timbales 

112 

Cheese Sticks 112 

Cheese Straws, 1, 2, 3, ..113 

Tomato Souffle 113 

Walnut Cheese 113 

Something for Lunch ...114 

BREAD. 

Bread 114 

Bread Easy and Sure Wav 114 

Bread 115 

Bread Easy way to Make 115 
Bread Brown, 1, 2, 3, 4, 

116, 117 

Bread Brown Steamed 1, 

2, 116 

Bread Brown Boston 1, 2, 



Page 

3, 116, 117, 118 

Bread Brown New Eng- 
land 117 

Bread Brown Baked .. ..118 
Bread Corn, 1, 2, 3, 4, 118, 119 

Bread Corn Soft 119 

Bread Date Brown 119 

Bread Federal 119 

Bread Graham 119 

Bread Graham Steamed .120 
New England Johnny Cake 

120 

Bread Nut Brown .. ..120 

Bread Nut 120 

Bread Salt Rising 1, 2," 

120, 121 

Bread Virginia Batter ..121 

Bread Pulled 122 

Bread Whole Wheat . . . .122 
Biscuit Sweet Cream ...122 
Biscuit Baking Powder 1, 2, 

.....122, 123 

Biscuit Beaten .. 123 

Biscuit Egg 123 

Biscuit Southern Butter- 
milk 123 

Scotch Scones 123 

Scotch Short Bread .. ..123 

Buns 124 

Rolls Cream Fruit 124 

Rolls Parker House .. ..124 

Sally Lunn 124 

Gluten Wafers 125 

Zwieback 125 

Yeast, 1, 2, 125 

Yeast Perpetual 126 

To Freshen Left Over 
Rolls 126 

PIES AND PUDDINGS. 

Pie Crust, 1, 2, 3, 127 

Pi* Crust French Cream 127 

Puff Paste 128 

Pie Anple . . . . ; 128 

Pie English Apple 128 

Blackberry 128 

Butter Scotch 294 

Cherry 128 

Chess 1, 2, 129 



INDEX 



Page 



Chocolate 1, 2, 3, . .129, 294 
Cocoanut, 1, 2, . . . .129 130 

Cocoanut Cream 130 

Cranberry 130 

Cream 1, 2, 3, 4, 5, 6, 7, 8, 

9 130, 131, 132 

Currant Green 132 

Custard, 1, 2 132, 133 

Custard Lemon 133 

Jelly 133 

Lemon 1, 2, 3, 4, 5, 6,.. 

133, 134, 135, 294 

Lemon two crusts 135 

Lemon Raisin 135 

Mince 1, 2, 3, 4, 5. 135, 136 

Mince Mock 136 

Mince Tomato 137 

Orange, 1, 2, .'137 

Pineapple 1, 2, 3, 137, 138, 295 

Potato Sweet 1, 2, 138 

Prune 138 

Pumpkin 1, 2, 3, 138, 139,' 295 

Raisin 139 

Rhubarb 1, 2, 139 

Squash 139 

Tomato ..140 

Transparent 140 

Vinegar ! .' 140 

Washington 140 

Short Cake Crust . . . . .141 
Short Cake Strawberry 141 
-Binding for Juicy Pies . . 141 



PUDDINGS. 

Apple Baked 200 

Apple Baked With Figs 290 
Apples Baked Jelly .. .290 

Apples Duchess 291 

Apple Dumplings 1, 2, 3, 4. 

291, 292 

Almond Pudding 291 

Apricot 291 

Bananas in Syrup .. ..292 

Bananas Snow 292 

Batter 293 

Black 293 

Blackberry 293 

Apple Cake Dutch .. ..142 



Apple Pudding 1, 2, 3, .142 



Page 

Apple Dried 143 

Apple Tapioca 143 

Bread 143" 

Brown . . 1*3 

Carrot .■ . . 143 

Cherry Cobbler 144 

Cherry Steamed 144 

Chocolate 1, 2, 144 

Chocolate Bread 145 

Cocoanut . .145 

Corn Green 145 

Cottage 1, 2, 145, 146 

Cranberry Baked 146 

Cranberry Puffs 146 

Currant 146 

Custard . 146 

Date 147 

Dainty 147 

Dandy . . 147 

Delicate Dessert 14S 

English Pudding .... . . -.148 

Fig 1, 2, 3 148, 149 

Food for the Gods 149 

French 149 

Fruit 1, 2, 149 

Fruit Steamed 150 

Ginger 150 

Graham 150 

Honey Comb 151 

Illinois 151 

Indian 151 

Indian Meal Souffle 151 

Jellied Peaches 151 

Jerusalem 152 

Kentucky 152 

Marchioness .. 152 

Macaroon 152 

Maple 153 

Moonshine 153 

Nut 1, 2, 153 

Orange 154 

Orange Shortcake 154 

Peach 154 

Peach Dumplings 154 

Peach Shortcake 155 

Plum 1, 2, 3, 155 

Plum English 1,2, . . 155, 156 
Prune Cream 156 



Prune Pudding 1, 2 156 



INDEX 



Page 

Prune Souffle 157 

Prune Whip 1, 2, 3, 157 

Pudding 158 

Pudding Queen of 158 

Pudding Quick Puff .. ..158 

Raisin Puffs 158 

Raisin and Citron .. ....158 

Rice 1, 2, 3, 159 

Royal 160 

Rich . . . . 293 

Sago 160 

Scotch Pie 160 



Snow Custard 160 

Sponge Pudding 1, 2, 161 

Steamed 1, 2, 3, 4, 5, .... 

161 163 

Suet 1, 2 3, 4, 5,. .163, 164 



Swiss . . 164 

Tapioca 1, 2, 3,. . . .164, 165 
Tapioca with Pineapple. .165 

Taylor 165 

Transparent 165 

Vegetable 165 

Vanilla Souffle 165 

Woodford Pudding . . . . 166 
Pudding Sauce 1. 2, 3 ..166 

Caramel Eauce 144 

Lemon Sauce 166 

Maple Sauce 167 

Plum Pudding Sauce . . . .167 
Strawberry Sauce for Short 
Cake 167 

LOAF CAKES. 

General Rules 168 

Angel Food 1, 2, 3, 168 

Baking Day 169 

Birthday 169 

Blackberry . . 16'J 

Brown Stone Front 169 

Black Chocolate 170 

Burnt Sugar .170 

Cnocolate Sponge 170 

Coffee 1, 2, 170 

Coffee or Spice iTl 

Cornstarch 171 

Cracker . . . . 171 

Cream 171 

Cream Sour 171 

Cup Plain 172 



Page. 



Delicate 1, 2, 3 172 

Devil 172 

Dutch 173 

Fruit 1, 2, 3, 4, 5, 6,. .173, 174 

Fruit White 175 

Scripture . . . ,. . . 175 

Ginger 1, 2, 3, 4, 5, 6, 7, 8, 

9, 175, 177 

Gold 1, 2, 177 

Hickory Nut 177 

Jelly Roll 177 

Lady Baltimore 178 

Marble 178 

Marble Chocolate . . . . . . .178 

Nugget 178 

Nut 1, 2, . . 179 

Orange 1, 2, 179 

Plain ,...179 

Pork 180 

Potato 180 

Pound 1. 2 180 

Pound White 181 

Princess Alexander .. ..181 

Railroad 181 

Raisin 181 

Scotch 181 

Snickerdoodles 182 

Spanish Bun 182 

Spice Cake, 1, 2, 182 

Sponge 1, 2, 3, 4, 5, 6, ..183 

Sunshine 1, 2, 184 

Tart Date 184 

Tart Nut 184 

Tliden 185 

Vanity 185 

White. 1, 2 185 

White Mountain 185 

White Wedding 185 

LAYER CAKES. 

>livond Cream Cake .. .186 

Apple Sauce 186 

Caramel 186 

Chocolate 1, 2, 3, . .186, 187 

French Cream 187 . 

Fig Spiced 188 

Rirkorv Nut 188 

T-adv Baltimore 188 

Lemon, 1,2, 189 



INDEX 



Page. 

Marshmallow 189 

Orange .189 

Pansy 190 

Pineapple 190 

Polonaise 190 

Prince Albert . . 190 

Prince of Wales 190 

Spiced Layer 297 

Strawberry Jam 191 

White Layer 1, 2, 3, .. ..191 

ICINGS AND FILLINGS. 

Fillings 191 

Boiled Icing 192 

Yellow Filling 192 

Almond Filling 192 

Caramel Filling 1. 2, ...192 
Caramel Frosting 1. 2, 

192, 193 

Caramel Frosting Chocolate 

.'. 193 

Chocolate Filling and Icing 

193 

Cream Filling 193 

Fig Filling 193 

Lemon Filling 193 

Maple Sugar Frosting ..194 
Marshinallow Filling .. ..194 

Milk Frosting 194 

Xut Dressing 194 

Prune Filling 194 

Whipped Cream Filling .195 

SMALL CAKES AND COOK- 
IES. 

Almond Delight 195 

Banbury Cakes 195 

.brambles 196 

Cookies 1. 2. 3. 4. 5. 6. 7, 

196, 197 

Cookies Mother's Christ- 
mas 197 

Cookies Chocolate 197 

Cookies Short Cake 197 

Cookies Fruit 1. 2. 3. ...198 
Cookies Fruit or Xut . . . 19S 
Cookies Ginger 1. 2. 3. 4. 

5, 199 

Cookies Oatmeal 1~ 2. 3. 4. 

200 

Cookies Nut 1. 2 201 



Page. 

Cookies Peanut 201 

Cookies Spice 201 

Croquinole 201 

Doughnuts 1. 2, 3, 4, 5, 6, 

7, 8, 202, 203 

Fried Cakes 203 

Doughnuts German .. ..203 

Doughnuts Raised 204 

Fingers 204 

Hamlets or Hermits .. ..204 
Hickory Xut Drop Cakes 204 
Hickory Xut Kisses .. ..204 

Macaroons 205 

.Marguerites 1, 2, 205 

Xut Sticks 205 

Xut Wafers 205 

Puffs Cream 206 

Puffs Cocoanut 206 

Puffs Ginger 205 

Rocks 206 

Ginger Snaps .-206 

Ginger Snaps Without 

Eggs 207 

Sand Tarts 207 

Snow Balls 207 

Taylor Cakes 207 

Tea Cakes 208 

ICES. CREAMS, ETC. 

Almond Cream 208 

Ambrosia 208 

Apricot Ice 209 

American Cream 209 

Raspberry Charlotte .. ..209 

Banana Cream 209 

Bavarian Coffee Cream.. 210 
Blanc Mange Velvet ...210 

Cafe Parfait .. .. 210 

Caramel Ice cream .. ..211 

Charlotte Ruse 211 

^.nocolate Ice Cream .. .211 
Chocolate Sundae .. ..212 

Charlotte Sundae 212 

Coffee Cream 212 

Cranberry Ice 212 

Cranberry Sherbert .. ..212 

Delmonico 212 

Dates Stuffed With Whip- 
ped Cream 213 

Fruit Cocktails . . . : 213 



INDEX 



Page. 

Fruit Cream 213 

lee Cream 213 

Ice Cream Coffee 213 

Ice Cream Delicious ...214 
Ice Cream Strawberry ..214 
V\ hipped Cream Strawber- 
ry 214 

ice Cream to Bake . . . 214 

iVracaroon Cream 214 

Macaroon Souffle ?.J5 

Mar>hmallow Cream . . . .215 

Nutted Cream iL5 

Oriental Ice Cream .. ..213 

Persian Cream 216 

Pineapple Cream 1, 2, 216 

Spanish. Cream 217 

Tapioca Cream 217 

Turkish Cream 217 

Orange Custard 217 

Sweet Potato Custard . . 218 

Fruit Ice 1, 2, 3, 218 

Ginger Ice 218 

Lemon Ice 218 

Orange Ice . . . . 219 

Pineapple 1, 2, 3, 219 

Rule of Three Ice 219 

Watermelon Ice 220 

Irish Moss 220 

Jelly Coffee 220 

jelly. Gelatine .220 

Lemon Sponge 221 

Maple Bisque 221 

Maple Mousse 1, 2, 221 

Strawberry Mousse ....221 
Nesselrode Pudding .. .222 

rineapple Fluff 222 

Pineapple Tapioca .. ..222 
Green Gage Sherbet .. ..222 

Lemon Sherbet 1, 2 223 

Milk Sherbet 223 

Frozen Pudding 223 

Ice Pudding 223 

Ohio Pudding 223 

Raspberry Snow 224 

A Delicious Dessert .. ..224 

A Prettv Dessert 224 

Snow Dessert 225 

Salpicon of Fruit 225 

Caramel Sauce 225 



Page. 

Chocolate Sauce 1, 2, ..225 

BREAKFAST DISHES. 

Breakfast Dish 1, 2, ...226 
Batter Cakes, Corn Meal 226 
Batter Cakes Rice .. ..227 
Batter Cakes Sour Milk 227 
Batter Cakes Sweet Milk 227 
Batter Cakes Buckwneat 227 
Shredded Wheat Biscuit 227 
Shredded Wheat Biscuit 

With Strawberries . . 228 

Bread Coffee .228 

Bread Corn 1, 2, 3, 4,... 

228, 229 

Bread Corn Spoon ....229 

Cake Wheat 229 

Corn Gems 229 

Codfish Balls . . . . 230 

Croauettes of Cold Steak 230 

Fritters Golden Ball 230 

Fritters Oat Meal 230 

Gems Graham 230 

Gems Wheat . . . . 230 

Gems Whole Wheat ■ r 

Graham 231 

Hash Thanksgiving .. .231 
Hash Brown Potato ...231 

Muffins 231 

Muffiins Corn Meal .. ..231 

Muffins Simple 232 

Muffins Sour Milk 232 

Muffins Twin Mountain 232 

Muffins Wheat 232 

Pop Overs 232 

Puff Overs 233 

Sausage Mock 233 

Scons ^.233 

Scrapple or Panhas 233 

Toast Cream 234 

Toast French 234 

xoas. Ham 234 

Toast Salmon 234 

Toast Snow Flake 234 

Waffles 1, 2. 3, 235 

EGGS. 

To Boil 235 

Eggs Creamed 236 

Eggs Baked 1, 2 236 



INDEX 



Pago. 

Eggs Baked in Gravy . . 236 

Beauregard 23'6 

Deviled 236 

Goldenrod or Italian .. .237 

Luncheon 1, 2, 237 

Nests on Toast 237 

Muffins 237 

Omelet 238 

Omelet Baked 238 

Omelet Ham 238 

Omelet Mrs. McKinley's 238 

Omelet Savory 239 

Panned ' 239 

Pickled . . . . 239 

Poached 1, 2, 239 

Poached in Brown Gravy239 

Puff 240 

Salmon Salad .. 296 

Scotch 297 

Scalloped 240 

Souffle in Cases 240 

Stuffed 240 

Sur le Plat 241 

Timbales 241 

Veal Cake With Eggs . . 241 
To Keep E- fe gs 241 

PICKLES, CATSUP, ETC. 

Apples 242 

Beet 242 

Beans 242 

Cabbage 243 

Cantaloupe 243 

Catsup Cold 243 

Catsup Gooseberry .. ..243 
Catsup Tomato 1, 2, 243, 244 

Cauliflower 244 

Chili Sauce 244 

Chopped Pickles 244 

Chow Chow 1, 2, 3, 4 

245, 246 

Cucumber Catsup 246 

Cucumber Pickles 1, 2, 3, 

246, 247 

Cucumber Pickles Oil ..247 

Cucumber Sweet 247 

Dill Pickles 248 

Higdon 248 

Mango ...248 



Page. 

Mixed 249 

Mustard 1, 2, 249, 250 

Mustard French 249 

Onion 250 

Peach 250 

Peach- Jersey . . 250 

Plums 250 

Pears 251 

Spanish 1, 2, 251 

Tomato Green 252 

Tomato Spiced Green... 252 

Tomato Sweet 252 

Watermelon 253 

Grape and Tomato Chut- 
ney 253 

Corn Relish 253 

Cold Tomato Relish .. .253 

Sauce Cucumber 254 

Sauce Horseradish 254 

Sauce Meat 1, 2, 254 

Syrup for Sweet Pickles 255 

PRESERVES, JELLIES, ETC 

Canned Beets 255 

Canned Blueberries .. ..255 

Canned Corn 255 

Canned Rhubarb 255 

Canned Tomato Soup.... "255 

Cherry Butter 255 

Cherry Spiced 256 

Cranberry Jelly 256 

Currant Conserve . . ... 256 

Currant Spiced 256 

Gooseberries Spiced .. ..256 

Grapes Canned 253 

Grape Juice 257 

Grapes Spiced 257 

Marmalade Nut 257 

Marmalade Orange 2, 257 258 

Marmalade Pear 258 

Pears Wfith Ginger .. ..258 

Pears Preserved 258 

Pieplant and Pig Butter 259 
Pineapple Marmalade ..259 

Plum Conserve 259 

Ouince Honey 259 

Ouince Jelly * 259 

Quince Preserves 260 

Raspberry Jam 260 



INDEX 



Page. 

Rhubarb Conserve .. ..260 
Strawberry Preserves 1, 2, 

260 

Tomato Pigs 261 

Watermelon Preserves .261 

BEVERAGES. 

Coffee 261 

Coffee Frozen After Din- 
ner 262 

Coffee Frappe 262 

Chocolate or Cocoa. ..262 

Frappe Pineapple 262 

Gingerade 262 

Grape Juice 263 

Koumiss 1, 2, 263 

Lemonade Egg 263 

Orange Juice Iced 263 

Milk Shake 264 

Punch Tea . , 261 

Punch Temperance .. ..264 

Sherbet Lemon 264 

Sherbet Strawberry 264 

Tea .. 265 

Tea Icid 265 

Tea Russian 265 

Dandelion Wine 265 

FOR INVALIDS. 

Beef Tea 1, 2, 270, 266 

Blackberry Cordial .. ..266 

Corn Meal Gruel 266 

Crust Coffee 266 

Egg Beaten 266 

Egg To Cook 266 

Egg Steamed 267 

Spanish Gingerette .. ..267 

Flax and Lemonade 267 

Mulled Buttermilk .. ..267 

Oat Meal Gruel 268 

Mutton Broth 268 

For Dryness of Mouth .268 

Refreshing Drink 268 

Panada 268 

Rice 268 

Cream Toast 269 

Peptonized Miljt 269 

A row Root 269 



Page. 

Milk and Albumm .. ..269 
Wine Whey 269 

CONFECTIONERY. 

Fondant 270 

Butter Scotch 1, 2, 3, 271 

Chocolate Caramels 1, 2, 

271, 272 

Cream Candy 272 

Cream Chocolates 272 

Cream French 272 

Cream Cocoanut 272 

Fudges 1, 2, 3 272, 273 

Fudges Fig 273 

Fudges Maple 1, 2, 273 

Fudges Marshmallow ...298 

Mint Lozenges 273 

Macaroons Hickory Nut .274 

Marshmallows 274 

Nouget 274 

Nouget 274 

Penermint Drops 275 

Salt Water Taffy 275 

Sea Foam 275 

Sour Cream Candy .... 275 

Taffy 276 

Grilled Almonds 276 

Salted Almonds 276 

Orange Sticks 276 

Candied Popcorn. 276 
Molasses Popcorn Balls 277 

Salted Peanuts 277 

Peanut Bar 277 

Stuffed Prunes 277 

SANDWICHES. 

To Make 278 

Fruit Sandwiches 279 

Hot Ham Sandwiches ..279 

Nut Sandwiches 279 

Rolled Sandwiches .. ..279 
Potted Ham 279 

CHAFFING DISH. 

Anchovey Eggs 280 

Dream Cake or Cheese 

Dreams 280 

Frizzle Ham or Dried 

Beef 280 



INDEX 



Page. 

Xewburgs 281 

Oysters Celleried .... . .281 

Oysters Creamed 281 

Oysters With Creamed 

Chicken 281 

Oysters Curried 281 

I niversity Grills 282 

Quail 1, 2. 282 

Sardines on Toast 

Welsh Rarebit 283 

Dishes in Casserhole. . . .283 



Beef Steak in Casserole. .283 



Page. 

FRAGMENTS. 



To Serve 50 people .. ..284 
Tab'e of Measurements 281 
Sweetening Cistern Wat- 
er 288 

Carpet Wash .. 288 

Cleansing Fluid 288 

Washing Fluid 288 

Washing Made Easy ...288 

To Wash Blankets 289 

Hospital Dressing for 
Burns 289 



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In securing the agency for 

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WE SELL BAPTIST COOK BOOKS. 

MONMOUTH TRUST MO SAVINGS BANK, 

CAPITAL - * * $125,000.00 

4 per cent, paid on all Savings Accounts. 

A General Banking Business Transacted. « 

JOHN D. LYNCH, President. WM. H. WOODS, Cashier. 

WM. McKINLEY, Vice President. H. B. WEBSTER, Asst. Cashier 

C. C. DUKE, Teller. 



Apr 2Q 

THE SECOND NATIONAL BANK, 

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CAPITAL - - - $75,000.00 

SURPLUS 90 000.00 

UNDIVIDED PROFITS * * . ~ 16.2 65.00 

Total .... $657,727.84 
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F. W. HARDING. Cashier. E. C. HARDIN, Asst. Cashier. 

N. E. JOHNSON, Teller. 

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D. S Hardin, W. I. Thompson, Chas. E. Torrence. 

Your banking business solicited. The most courteous treatment afforded all patrons o 
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WHEN COOKS FAIL 

THERE IS 

SHREDED WHEAT 

TO LEAN UPON. 

Ready-cooked, ready no serve, it contains all the 
nutritive elements of the whole wheat, steam- 
cooked and drawn into fine porous shreds so 
that the stomach may easily take up all its strength 
giving properties. Shredded Wheat is the 
cleanest, purest, most easily digested and most 
nutritious cereal food made. 

Try the Shredded Wheat Recipes in this book 



A GOOD RECIPE . 

FOR PROPER DRESSING 

BUY YOUR CLOTHES OF 

SOL SCHLOSS &- BKO. 




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WERT 
BOOKBINDING 
Crantville Pa 
Nov Dec 1988 



